Marjoram pesto

Name: Marjoram pesto
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Marjoram leaves 8 tbsp; Grana Padano PDO cheese (to be grated) 3.5 oz; Extra virgin olive oil 9 tbsp; Pine nuts 4 tsp; Garlic 1 clove; Fine salt 1 pinch

it br fr es de

257

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 257
Carbohydrates g 1.7
of which sugars g 1.7
Protein g 5.9
Fats g 25.2
of which saturated fat g 5.71
Fiber g 0.5
Cholesterol mg 17
Sodium mg 290

Difficulty: Very easy
Prep time: 15 min
Serving: 4
Cost: Low

PRESENTATION

In the heart of Liguria, marjoram pesto brings a tasty twist to the classic Genovese version. Italians around here, you know, love experimenting with herbs, and marjoram just fits right in. It has this intense aroma and a slightly bitter kick that's unforgettable. Really, it’s something else. This sauce? Super fresh. It adds so much complexity—making pasta or bruschetta way more interesting. While the traditional Ligurian pesto leans on basil, this marjoram pesto recipe stands out with its unique herbal punch. It’s perfectly balanced—creamy but not heavy—with a moist texture that clings to every bite. Ligurians enjoy other versions too, like pistachio or beetroot, but marjoram? Keeps it exciting.

Across Liguria, the strong, aromatic presence of homemade marjoram pesto makes it a favorite for shaking up the usual pesto routine. It is so so tasty tossed with hot marjoram pesto pasta. The steam releases a wave of herby, tangy scent as you dig in—seriously good. This sauce isn’t just for pasta. Smear it on toasted bread for a quick snack or dollop it over roasted veggies for that golden edge of flavor. And italians love simplicity; it packs a ton of taste.

With various pesto variations explored, marjoram has become a local favorite in kitchens from coastal towns to mountain villages. Trying a fresh marjoram sauce? Opens up so many culinary options. And you know what? Just a spoonful can really really wake up simple dishes, giving everything that special touch you only get from something fresh. Whether you’re enjoying it on a warm summer evening or a cozy winter night, marjoram pesto really brings a taste of Ligurian tradition to your table, offering both a connection to the past and a fresh twist on your favorite meals. Pretty much perfect.

How to prepare Marjoram pesto

To prepare marjoram pesto, start by rinsing and drying the marjoram, then detach all the leaves from the stem 1; then peel the garlic, cut it in half, and remove the core, which is the central part and is very intense 2. Then put the marjoram leaves into a mixer 3.

Then add the grated cheese 4, the pine nuts 5, and also the clove of garlic previously cut in half and deprived of its core 6.

Finally, pour in the extra virgin olive oil and salt 7 and blend until you get a smooth sauce 8. Transfer the marjoram pesto into a container and use it immediately 9.

Storage

Store the freshly prepared pesto in the refrigerator for 2-3 days in a glass container, making sure to cover the sauce with a layer of oil.
You can freeze the pesto in small jars and thaw it in the refrigerator or at room temperature.

Advice

Not just pasta! Marjoram pesto also pairs excellently with vegetarian burgers, like quinoa or chickpea ones, or with spicy cheeses.

Curiosity

Marjoram is one of the most popular spices in Italian and Greek cuisine. The leaves, which are the edible part, are very aromatic and rich in vitamin C, essential oils, tannins, and rosmarinic acid, which is present in many herbs such as rosemary, oregano, thyme, peppermint, lemon balm, sage, and marjoram itself. Thanks to its properties and characteristics, marjoram is used not only in cooking but also in herbal medicine, aromatherapy, and even cosmetics. This pesto is traditionally used in Ligurian cuisine to dress stamped corzetti.

For the translation of some texts, artificial intelligence tools may have been used.