There are currently four things growing in my back garden: an abundance of nondescript weeds, a deranged passion-fruit vine, a pretty hardy rosemary bush and more oregano than a small Mediterranean nation could eat in a year.
I am an atrocious gardener, but this is not for lack of trying. I frequently plant all kinds of interesting and edible things, only to watch them wilt and die before my very eyes. I have absolutely no idea why these four plants manage to thrive where all else fails.
So what do you do when you’ve a garden full of oregano and you don’t fancy eating roast lamb non-stop for the next year? You make pesto, yummo!
I love love LOVE pesto, although this love is not shared my all members of my family. I think it can be used to dress up absolutely anything from pasta to sandwiches to veggies to dressings; it’s pretty much an all-round genius sauce, and oregano pesto is no exception.
Pesto purists beware; for this recipe I totally parted with tradition and just used what I had to hand: oregano from the garden (obviously), Pecorino I found on special in Harris Farm Markets and macadamia nuts (to make it a bit more ‘Stralian!). And I was more than happy with the delicious results.
Oregano, Pecorino and macadamia nut pesto
Makes one jar that will keep in the fridge for up to two weeks, but I guarantee you’ll have it all gobbled up before then.
Ingredients
2 cups fresh oregano leaves
½ cup freshly grated Pecorino cheese
2 cloves of garlic
1/3 cup macadamia nuts
½ cup extra virgin olive oil
Salt and freshly ground black pepper to taste
Another reason I love pestos is that they are soooo simple to make. Just pop the oregano, cheese, nuts and garlic into a food processor and turn onto a low speed setting. Add the oil slowly, until an emulsion is formed. Once all the oil is added, season to your taste with salt and black pepper. Store in a sterilised jar and cover the top of the pesto with a layer of olive oil.
Eat with whatever you desire from pasta to potatoes and everything else in between. I found this oregano version goes particularly well with veggies, especially mushrooms, tomatoes and courgettes.
Yumbolicious.
I just adore this combo. I have to make this pesto as soon as my oregano get a bit fuller. Thanks!
Thanks Connie, yes you absolutely should! I thought it was delicious, my first batch only lasted a few days before it was all gobbled up; which means it’s time to harvest more oregano methinks!
I really like the macadamia twist – they’d be delicious in a pesto. Lovely recipe (and photos)
Thanks Lucy! Yes, they are yummo, and the ones you have leftover are delish covered in chocolate!
Oh, yes! Yummie! More often than not, the leftovers are my favourite part of baking. I’m terrible when it comes to things like buttericing as I deliberately make too much so I can scoff some afterwards
Scoffing icing, licking the bowl, making extra to “test”,…. I wouldn’t know anything about any of that! 😉