167.Marjoram pesto - vegetarian lifestyle recipe book


Use in small quantities only - don't smother food with sauces.

Serves 4

2 oz / 50 g pine nuts

2 oz / 50 g fresh marjoram, stalks included

1 clove garlic, peeled and crushed

2 oz / 50 g grated Parmesan cheese

1 tablespoon lime juice

8 tablespoons extra virgin olive oil

1 tablespoon sesame oil

salt to taste

  • Blend everything except the oil in a bowl or blender, not too smooth. Add the oil slowly and blend until smooth. Do not blend for too long.
  • Pour over cooked mixed vegetables.
  • Tope with pine nuts and grated Parmesan and toast under the grill.
  • Use pecan or walnuts instead of pine nuts.

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