During this bountiful time of year I can’t help but use a plethora of herbs in almost everything. I have several varieties of oregano plants that are practically small bushes. So for today’s pesto I used my favorite…Hot and Spicy oregano. This variety has a surprising bite to it that will leave you tasting a little heat at the end. I paired today’s pesto with a brown butter pasta because the combination of the almonds in the pesto and the depth of flavor when you brown butter gives this dish a wonderful nuttiness. This is also a meatless dish, but if you are so inclined, add grilled chicken or shrimp. Whatever works for you!  

Spinach & Oregano Pesto
3 cups fresh baby spinach
1/4 cup fresh oregano leaves
1/4 cup almonds
1/8 cup roasted garlic
1/2 cup good olive oil
1/2 tsp salt
1/4 tsp white pepper
1/2 cup Pecorino cheese

Place the first seven ingredients, (leaving out the cheese), in a blender or food processor and blend until everything comes together into a beautiful bright green liquid/paste.

Brown Butter Pasta
3 cups cooked pasta of choice (I used a twisted elbow)
4 Tbs of butter

In a small saute pan heat butter on medium/medium high until the melted butter begins to turn a rich brown color. Do not burn. Remove from heat and add the cooked past. Toss until pasta is coated in brown butter. It’s that simple. Plate the pasta and top with pesto and cheese.

Enjoy!

Heidi