Marjoram “Pesto”
Marjoram is related to and resembles oregano, but its flavor is better. Oregano is a good but not perfect substitute. This sauce is excellent over simply cooked seafood.
Recipe information
Yield
makes 4 servings
Ingredients
2 cups fresh marjoram, leaves and small stems only
1 large or 2 small garlic cloves, peeled
2 teaspoons red wine vinegar
1/3 cup extra virgin olive oil
1 tablespoon capers, drained
2 anchovy fillets (optional)
Salt and freshly ground black pepper
Preparation
Step 1
Combine the marjoram and garlic in a blender or small food processor. Process until finely minced, scraping down the sides with a rubber spatula once or twice if necessary. Add the vinegar and most of the oil and process until smooth.
Step 2
Add the capers and anchovies if you like and pulse the machine on and off a few times; you want to mince, not puree, the mixture, so don’t overprocess.
Step 3
Stir in the remaining oil, along with salt and pepper to taste. Serve at room temperature.
From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.
Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
