Fresh Marjoram Pesto

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.

Health Benefits:

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!


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