And with all my saved oregano, I proceeded to make a neat pesto sauce with almonds in it. This is the first time I've strayed from using basil and pinenuts and the results was surprising tasty, creamy, nutty and just beautiful.
1 cup oregano leaves, washed and pat dry
1/2 parmesan cheese, grated
1-2 garlic cloves
1/2 cup almonds, roughly chopped
1/3 cup of olive oil
salt and pepper, to taste
1. Add almonds to food processor and pulse a few times before adding oregano, cheese and garlic until finely chopped and combined.
2. Slowly add the olive oil in a constant stream while the food processor is on.
3. Stop to scrape down the sides of the food processor with a rubber spatula. Add a pinch of salt and freshly ground black pepper to taste and pulse a few times more.
I had my pesto tossed with pasta, mushrooms and tomatoes, but it'll work wonderfully on pizza or as a spread. How do you use pesto?