Gnocchi with Oregano Pesto
While we are waiting for the beans, onions, potatoes, tomatoes, beets, squash, fennel, peppers, broccoli, cauliflower and red cabbage to grow, salad greens and herbs are in abundance. Thyme, lavender, chives, cilantro and tarragon are all doing well but my oregano is really going gangbusters — it’s more like a bush in need of a good haircut. My friend Dave gave me a great recipe for Oregano Pesto, so after a good trim, I was ready to make this unusual but tasty pesto. It’s great with any short cut pasta and we had some steamed baby broccoli along side. Grilled chicken or shrimp would also be delicious on top if you need more protein. If you’ve got a lot of oregano definitely give this a try!
OREGANO PESTO:
1 cup packed fresh oregano leaves
4 small cloves garlic
1 cup walnut halves, lightly toasted
1/2 c grated parmesan reggiano or pecorino romano
6 tablespoons warm water
6 tablespoons whipping cream
1/2 c olive oil
1 package of short cut pasta
Put oregano, garlic, walnuts, 1/2 of the olive oil and warm water in a food processor. Pulse until smooth. Add the remaining 1/2 of the oil and water, the cream and the cheese, pulse until well combined. Cook pasta until al dente. Drain, return to pot. Add oregano pesto and toss well. Serve with additional cheese or a sprinkle of fresh herbs. Serves 4-6 people.
