Oregano Pesto

Have you ever tried fresh oregano leaves in quantity? Imagine the following oregano pesto:

• 3 cups fresh oregano leaves, stripped from their stems

• 1 teaspoon garlic confit

• 1/4 cup cashews, slightly browned in a skillet (no oil)

• 1/2 cup very fruity extra-virgin olive oil

• 2 tablespoons plain greek yogurt

• plenty of freshly ground pepper and sea salt

Blend all of the above in a blender or food processor, and spoon it over hot pasta of your choice. It’s incredible! The yogurt makes the whole thing creamy and light, and the cashews give it a toasty depth.