Oregano/Scape Pesto

Oregano/Scape Pesto:

Mix together in food processor:
1 -2 c. oregano leaves
1 c. garlic scapes, seed pod ends removed
2 tbsp. olive oil
juice of 1/2 lemon
1/2 tsp salt or to taste

Pulse until well blended and fine. You may need to add more juice or oil or water to get a consistency that is easy to spread.

Use on anything you can dream up….pizza, crackers, fresh bread, pasta, etc.
I made some wraps:
– spread tortillas with goat cheese
– spread oregano/scape pesto on top
– top with artichokes, roasted red peppers and chopped olives
– roll up and slice into bite size pieces
(I was out of the red peppers and olives–but they still tasted great!)

OREGANO/HAZELNUT PESTO

One idea for lots of fresh oregano…
Ingredients —
  • 15 hazelnuts, toasted
  • 1 cup (packed) fresh oregano, washed, and chopped
  • Pinch salt
  • 3 large garlic cloves, chopped – use your wild garlic!
  • 2 tablespoons olive oil
  • 3 tablespoons shredded parmesan cheese
  • 8 ounces fettuccine (uncooked weight) or pasta of choice
  • Optional garnish: fresh oregano leaves, chopped tomato

Method —

1. While pasta is cooking in salted water….

2. Toast hazelnuts in a dry saute pan on medium heat, stirring constantly until they are browned. Remove immediately. Using a hand-chopper, pulse until very fine.

3. Add the oregano, salt and garlic and continue chopping.  You can use a food processor for this if desired.  Add the oil and use a grinding motion to further reduce the pesto to a paste. (If you wish this step may be done in a food processor.)

4. Heat oil in saute pan and add the above.

5. Lift the pasta directly from the cooking water to the pan with tongs, allowing some of the water to ride along. Over high heat, stir and toss the pasta and pesto for a minute or two to allow the sauce to thoroughly coat the strands, adding a little more pasta water if necessary to produce a slightly creamy consistency to the sauce. Add the parmesan cheese.

6. If desired, garnish with a few oregano leaves and a spoonful or two of chopped tomato.

Delicious!  Serve with a simple arugula side salad with 3-2-1 dressing and some goat cheese.