The beauty of this recipe lays in the fact that both of the primary ingredients are not particularly well known, but exist in abundance in June. Another plus is its flexibility. Basil or oregano may be substituted in part or in full for the marjoram. This can be scaled up with great result. At the farm we quadruple the recipe and stock some in the freezer for pepping up winter meals.
Ingredients
2 c. marjoram leaves, loosely packed
1/2c. garlic scapes, roughly chopped
1/4c. unsalted sunflower seeds
1/4c. parmesan cheese
1/2c. olive oil
1tbsp. lemon juice
pinch salt
Preparation
- puree dry ingredients in food processor
- add olive oil and lemon juice, puree again.
- try it and salt to taste (we only needed a pinch)
yield: 8 oz.