Sorry I have been so absent. I was in California looking at colleges with my daughter. Looking at a lot of good food too! But now I am back in Chattanooga and my Oregano plant is bursting! The picture is after I cut it back! So what to do with tons of oregano? Make pesto! In Italy that is how they roll- you use what you have around you and you find ways to utilize the overgrown garden. How do you think canning started? My basil is not ample to make traditional pesto yet so oregano it is. You can make pesto out of any herb but marjoram is the closest cousin to oregano. I took a recipe off the internet and adapted it. I used garlic, evoo and anchovies as I love the flavor they give to anything. I added pumpkin seeds since I had them here but any nut would be good and healthy. It is a little bit bitter- not sweet like basil but everyone likes it so far. I think it would be really good on lamb or any roast for that matter. I put it on bruscheta and even day old polenta I grilled – no not brushetta! brusketa is how you say it properly. It’s delicious on pasta too, diluted with olive oil and some of the pasta cooking water. Try it on butternut squash ravioli- yum!
Oregano Pesto Recipe:
4 cups oregano leaves
4 cloves garlic- peeled
4 anchovy filets – optional
1/3 cup toasted pumpkin seeds, or any other toasted nut (toasting brings out the flavor)
1/3 cup extra virgin olive oil
add sea salt and cracked pepper to taste
throw it all in a food processor and mix until it’s the consistency you like. You can thin it out with more olive oil if you need to. Store in fridge 5 days or freeze for a month.