We have plenty of fresh oregano growing in our winter garden – one of the few herbs that seem to cope with the rather changeable climate out there. There was so much oregano that I had to make something out of it! I wondered if an oregano pesto would taste nice and after I googled it I figured it is not so uncommon and I learned that oregano is a species of the mint family!
Then I remembered that I always wanted to try to dry tomatoes on my own. Dried tomatoes and oregano pesto? This might be a perfect summer combination! And it was! Can be enjoyed as “Antipasti” on roasted french bread or Italian Ciabiatta or can also be served with some pasta. Both delicious, both simple and I promise something you can make your guests happy with!
Recipe for oregano pesto
for ca. 150gr pesto
- Large bunch of fresh oregano
- Handful of peeled almonds
- 1 small garlic clove
- 2 Tbsp grated Parmesan
- 1/2 tsp salt
- Olive oil (ca. 30 ml)
- Wash the oregano and pick off the leaves
- Gently roast the almonds in a pan without oil
- Chop the almonds and the garlic
- Mix all ingredients, add the olive oil and mix everything with the blender. Be careful that you don´t mix it too long, the pesto should still be a heterogeneous mass.
Recipe for dried tomatoes
- 500 gr cherry tomatoes
- coarse salt
- olive oil
- dried thyme
- Preheat the oven at 220C°
- Cut the tomatoes in half and place them with round side down on a baking tray covered with baking paper
- Drizzle some olive oil over the tomatoes
- Sprinkle some coarse salt and dried thyme over the tomatoes
- When the oven is pre-heated put the tomatoes in and immediately turn off the oven again. Let the tomatoes in the oven for at least 8 hours.
As you can see on the pictures I roasted some nice french bread, spread some of the oregano pesto on it, added the tomatoes and on top some pesto again. On another day I cooked some pasta, mixed it with the pesto, a little bit of mascarpone, the dried tomatoes and some Parmesan on top. A taste explosion of the utmost kind!