I love this pesto, it’s rich and full of flavor! Mix it in to sautéed vegetables of your choice, spread it on to a sandwich or panini, it’s also great on gnocchi and cheese ravioli.
How would you use it ?
Marjoram is a wonderful herb. People often compare it to oregano but it is different. Marjoram is sweeter with floral hints and a tiny bit of mint flavor and oregano is stronger with a pepperiness almost pine scent and a hint of lemon.
Recipe: Approx. 2 Cups
- 1 Cup Fresh Marjoram Leaves
- 1/2 Cup Fresh Basil
- 1 1/4 Cup Aged Asiago Cheese
- 1 Cup Raw Walnuts
- 3/4 Cup Extra Virgin Olive Oil
- 1 Clove Garlic
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 1/4 Teaspoon Sea Salt or to taste
Pick the marjoram leaves of the stems, shred the asiago and measure all ingredients and puree in a food processor or blender.
Marjoram is good for the digestion by increasing digestive enzymes, it soothes the stomach and helps reduce phlegm. It is an anti-inflammatory, sedative and antidepressant. It’s also helpful with insomnia, stress and anxiety. It has high levels of vitamin C, exceptionally high in beta-carotene, vitamin A, and is one of the richest herbs in vitamin K. It is also an excellent source of iron. And so much more!