It’s funny I only ever use oregano dried ( and like Victoria mentioned, I have found it dried on the branch—both from Sicily and from Greece—the flavor is so great!). I look forward to trying this on fish it sounds delicious.
You’re inspiring me to want to try growing some oregano again just to give this pesto a try. I’ve also had some disappointing experiences with dried oregano—and other dried herbs for that matter. Tender spring herbs, a bit milder flavored, are the way to go. Hope my gardening skills are up to the task!
My first inclination was...hmm...oregano pesto sounds rather odd. Then, spurred by your question to readers to consider its use, I suddenly had a mindful of freshly made potato gnocchi, gently sautéed and tossed with oregano pesto - that vision seems rather pleasing.
Thanks, Domenica, we will try this tonight on vermillion (snapper). It reminds me of a marjoram recipe I tasted years ago at a cooking class with Deborah Madison. I think she swirled the pesto into soup. And it was delicious. I had never thought to use marjoram, or fresh oregano, in this way.
I love marjoram ~ truly an underrated herb. It's ubiquitous in Ligurian cuisine, but I don't see much of it elsewhere. I hope you did make and enjoy this!
Yes, I did make it, and we loved it with the fish. It was milder tasting than I thought it would be, but then it's milder spring oregano - we have so much it's like a ground cover at the moment. I actually loved it before I added the cheese, and would make it that way, too.
I meant to mention a bit more about varieties. I have a pretty yellow-green variety with thin tapered leaves; and a marjoram plant, as it figures prominently in Ligurian cuisine (which I love). Hope you enjoy the recipe!
Another great use for Oregano! It can be an aggressive herb but this sounds like a wonderful flavoring for fish. It brings to mind Salmoriglio and Chimichurri as well. My oregano plant will be put to good use this summer!
Thank you for this beautiful post. I will plant oregano in my herb garden this year to try it as you have never steered me wrong on any recipe. I love all your books and use them - including Ciao Biscotti, which is GREAT!!!! It's so nice to serve your own biscotti with Vin Santo after an Italian meal at home. It's also nice to bring some homemade biscotti and a bottle of Vin Santo to someone else who is making you dinner. It's more unique and than a bottle of table wine and usually highly appreciated.
I, too, have always associated dried oregano with terrible pasta sauces. However, I do buy dried Greek oregano from Kalustyans. It's dried and still on its branches so I take it off, crush it a little and keep in a jar. The only thing I use it for is a chicken recipe I have basically been making for (oh, no) fifty-eight years. It was my grandmother's recipe, and although I have adapted it over the years, it is essentially still the same, except now I use it on bone-in, skin-on chicken thighs and roast (bake) them in a hot oven until the skin is crisp. The thighs are rubbed with a little olive oil, and the seasoning is the oregano, salt, and pepper.
Thank you so much for this lovely comment. You've made my week--and it's only Sunday! Your grandmother's chicken recipe sounds simple and delicious. Will give it a try.
It’s funny I only ever use oregano dried ( and like Victoria mentioned, I have found it dried on the branch—both from Sicily and from Greece—the flavor is so great!). I look forward to trying this on fish it sounds delicious.
You’re inspiring me to want to try growing some oregano again just to give this pesto a try. I’ve also had some disappointing experiences with dried oregano—and other dried herbs for that matter. Tender spring herbs, a bit milder flavored, are the way to go. Hope my gardening skills are up to the task!
The good thing about oregano is that you apparently need no gardening skills to grow it. I am proof.
Good to know!🤗
My first inclination was...hmm...oregano pesto sounds rather odd. Then, spurred by your question to readers to consider its use, I suddenly had a mindful of freshly made potato gnocchi, gently sautéed and tossed with oregano pesto - that vision seems rather pleasing.
The potato gnocchi suggestion is brilliant. I can't wait to try it myself, Jack. Thanks.
I’m itching to get back to my herb garden in Maine and make this pesto…here in the desert, even the cacti are barely alive
Hope you're heading back soon. Also, do you know, I have never been to the desert. One day...
Thanks, Domenica, we will try this tonight on vermillion (snapper). It reminds me of a marjoram recipe I tasted years ago at a cooking class with Deborah Madison. I think she swirled the pesto into soup. And it was delicious. I had never thought to use marjoram, or fresh oregano, in this way.
I love marjoram ~ truly an underrated herb. It's ubiquitous in Ligurian cuisine, but I don't see much of it elsewhere. I hope you did make and enjoy this!
It’s also used in Hungarian cuisine, which is very delicious but unknown and, therefore, underrated.
Yes, I did make it, and we loved it with the fish. It was milder tasting than I thought it would be, but then it's milder spring oregano - we have so much it's like a ground cover at the moment. I actually loved it before I added the cheese, and would make it that way, too.
Glad to hear you enjoyed it. I'll have to try it cheese-free as well.
We have a couple of varieties of oregano and thyme in our perennial kitchen garden. Can't wait to try this recipe!
I meant to mention a bit more about varieties. I have a pretty yellow-green variety with thin tapered leaves; and a marjoram plant, as it figures prominently in Ligurian cuisine (which I love). Hope you enjoy the recipe!
Another great use for Oregano! It can be an aggressive herb but this sounds like a wonderful flavoring for fish. It brings to mind Salmoriglio and Chimichurri as well. My oregano plant will be put to good use this summer!
Yes, I also thought of those two!
As always, souds delicious!
Thanks, Christine xx
Another delicious beauty, Domenica!
Thank you, Jolene xx
Thank you for this beautiful post. I will plant oregano in my herb garden this year to try it as you have never steered me wrong on any recipe. I love all your books and use them - including Ciao Biscotti, which is GREAT!!!! It's so nice to serve your own biscotti with Vin Santo after an Italian meal at home. It's also nice to bring some homemade biscotti and a bottle of Vin Santo to someone else who is making you dinner. It's more unique and than a bottle of table wine and usually highly appreciated.
I, too, have always associated dried oregano with terrible pasta sauces. However, I do buy dried Greek oregano from Kalustyans. It's dried and still on its branches so I take it off, crush it a little and keep in a jar. The only thing I use it for is a chicken recipe I have basically been making for (oh, no) fifty-eight years. It was my grandmother's recipe, and although I have adapted it over the years, it is essentially still the same, except now I use it on bone-in, skin-on chicken thighs and roast (bake) them in a hot oven until the skin is crisp. The thighs are rubbed with a little olive oil, and the seasoning is the oregano, salt, and pepper.
Thank you so much for this lovely comment. You've made my week--and it's only Sunday! Your grandmother's chicken recipe sounds simple and delicious. Will give it a try.
I crush the oregano with my fingers as I put it on and baste the chicken a few times as it cooks. I do not turn it over.
thank you :)