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Marjoram Pesto

Put the marjoram and parsley in a pestle and mortar or food processor and blend so there are no large pieces remaining.

Now add the 1/2 garlic clove, minced, and the capers and blend into the herbs mixture until evenly combined.

Add a dash of oil and 1 tsp of cider vinegar and stir through.

Combine the walnuts by adding to the mixture, reducing to a coarse paste in the pestle and mortar or with a few short pulses of the food processor, adding more oil if too thick.

Now add the bread crumbs and a squeeze of lemon and stir through, now adding more oil to the right consistency.

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Much like, and commonly mistaken for oregano, this herb is sweeter and more fragrant having a flavour and smell similar to citrusy pine. Combined with the salty addition of capers and a tang from vinegar and lemon, the pesto is a perfect accompaniment spread thickly over fish, like a whole salmon to be baked in foil.

Friend to fish

Marjoram was said to be a symbol of happiness in Roman times and in Medieval times used to flavour stews and medicines. These days it is used in cooking and has numerous medicinal health benefits, although quite an overlooked herb to many.

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Seafront, Brighton
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