Tagliatelle with fresh oregano pesto
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 1 jar oregano pesto
Ingredients
For the fresh oregano pesto (For 1 jar):
  • 25g (1 cup) Fresh oregano leaves plucked off stems
  • 5 Teaspoons pine nuts
  • 1 Garlic clove, pealed and finely minced
  • 100ml (1/3 cup) Extra virgin olive oil (EVOO)
  • 50g (1/2 cup) Freshly grated Parmesan cheese
  • 1 Tablespoon freshly squeezed lemon juice
For the tagliatelle pasta (For 2 people):
  • 200g (7 ounces) Wholemeal tagliatelle
  • 1 Tablespoon sea salt
Instructions
For the fresh oregano pesto:
  1. Wash well the fresh oregano leaves and remove the stems.
  2. Put all the ingredients into a food processor and process until the mix is completely incorporated and smooth.
  3. If you are not going to consume it immediately, pour the pesto sauce into a jar and add a little extra virgin olive oil on the top. Seal and store in the fridge. You can keep it in the fridge for up to one week.
For the tagliatelle pasta:
  1. Boil water in a large saucepan and add one tablespoon salt. Add the tagliatelle pasta and stir. Follow the cooking instructions on the package and taste your pasta while it is cooking to avoid overcooking it and to make sure you cook the pasta “al dente”. Stir the pasta from time to time and when the cooking time indicated in the package is over and the pasta is al dente, remove from the heat and drain. (If you were not going to use the pasta immediately run under cold water until the pasta has cooled and then drain).
  2. Add to the pasta the fresh oregano pesto to taste.
Notes
Personally I do not like to add salt to the pesto, as the Parmesan cheese is already salty. But taste it anyway to see if you would rather season it with some salt.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/tagliatelle-with-fresh-oregano-pesto/