Grex Kitchen Conference

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Grex Kitchen Item 75: The Oregano Item
Entered by popcorn on Sun Jul 3 13:16:56 UTC 1994:

Dan Romanchik is having a banner year for oregano.  I took home a bunch
of it after the walk yesterday.  In celebration of oregano, I'm entering
an oregano pesto recipe.  I haven't tried it, but it's from a truly
amazing cookbook so I have reasonable faith that it will come out OK.
The cookbook it comes from is called _Pestos, Cooking with Herb Pastes_.
It's written by Dorothy Rankin; published by The Crossing Press.  I've
called their toll-free number for a catalog of their cookbooks several
times, but they've never yet sent me a catalog.

Oregano Pesto
-------------
1/2 cup fresh oregano leaves
1 1/2 cups fresh parsley leaves
2 large garlic cloves
1/2 cup freshly grated Parmesan cheese
1/2 cup walnuts or pine nuts
1/2 cup olive oil
salt and freshly ground pepper

Basically, you grind all the ingredients in a food processor.  The book
recommends letting it stand 5 minutes before serving.  They suggest serving
it with tomatoes, zucchini and eggplant, or adding cream and parmesan
cheese and tossing it with pasta.  Yield: about 1 1/4 cups.

(Buy the cookbook... buy the cookbook... it has recipes for using the
Oregano Pesto in calzones with herbed seasonal vegetables, in fresh clam
pasta sauce, and in lamb grilled with pesto marinade.)


Another pesto recipe in the cookbook adds 3 tablespoons of oregano leaves
to what's otherwise a regular basil pesto recipe.  Both sound yummy -- I'm
looking forward to trying these!

9 responses total.

#1 of 9 by danr on Sun Jul 3 14:50:07 1994:

That does sound pretty good; I'll have to try it.

btw, if anyone else out there wants some fresh oregano, feel free to
come over and pick some.  I've got a ton of it.  About eight years
ago, I naively planted four or five plants, not knowing that the
stuff grew like weeds.  Now, I've got a plot that's about five feet
by five feet. So, there should be enough there for just about everyone.

#2 of 9 by popcorn on Fri Jul 8 01:08:35 1994:

Well, I made oregano pesto and put it into the calzone recipe.
The calzones were OK (Rob liked them more than I did); and the pesto
itself is really yummy.  I've invented another oregano pesto dish, which
I'm eating and enjoying a lot as I type this.  (I should mention that I
like pasta with cottage cheese and ketchup as a topping, too, so I may have
really awful tastes in pasta toppings).

Valerie's Pesto Shells
=======================
Cook some pasta shells.  Stir in a bunch of pesto (maybe 1-2
tablespoonfuls) and some cottage cheese (maybe 2-3 tablespoonfuls).
Stir.  Chow down.

#3 of 9 by popcorn on Fri Jul 8 01:24:09 1994:

Make that closer to 1 than 2 tablespoons of pesto.

Serves 1.

#4 of 9 by kentn on Sun Oct 16 02:13:54 1994:

I tried some *fresh* oregano from our herb garden in the lasagna I
made this week.  I think it really helped the sauce.

#5 of 9 by carson on Sun Oct 16 11:21:41 1994:

cool! a pesto recipe! Just what I needed for my homemade imitation
of the Bagel Factory's delicious "Veggie Pesto"!

#6 of 9 by popcorn on Sun Oct 16 15:34:02 1994:

Cool!  Carson is in the cooking conference!

I did a 'find "pesto"' to find all responses in this conference that
mention pesto.  Here are the results.  Several look like they'll include
pesto recipes or pointers to them.  For brevity I cut out all mentions of
"pesto" in item 75, since if you're reading this you've certainly found
item 75:

item 8 response 38:
      1: green linguine with broccoli and winter kale pesto.
item 8 response 68:
      1: Anybody know how to make a good pesto?
item 8 response 76:
      1: re 68: For a couple of good winter pestos, type
item 8 response 170:
     11: The last dinner I cooked was a tortellini in walnut pesto sauce.
item 9 response 35:
      2:       Tortellini with Walnut Pesto
item 9 response 37:
      1: the tortellini with walnut pesto sounds amazing!!
item 18 response 137:
      7: dried tomatoe pesto, peppers, goat cheese, etc.  The service was
      unusually
item 44 response 2:
      2: "pasta, pesto, and pine nuts".  the names are intended to be cute
item 47 response 6:
     12: Looking forward to a big pesto meal soon.....
item 47 response 7:
      1: I've never tried it, but supposedly you can freeze basil.  Dunno,
      pesto 4: make endless pesto.
item 87 response 37:
      4: Pesto bagel, which consists of tomato, onion, pesto, and smoked

#7 of 9 by kentn on Sun Oct 16 16:59:35 1994:

A regular Pico Pesto Fest...

#8 of 9 by popcorn on Mon Oct 17 00:34:27 1994:

Hey, that sounds like it could turn into an interesting party.  Hm....

#9 of 9 by carson on Wed Nov 9 17:28:20 1994:

I could have used the find command... ;)

I ended up getting a ready-to-make packet of it from a friend, 
and I haven't made it yet. ;)

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