makes about 1 cup
Marjoram is related to oregano, but has a more subtle flavor. If you kept a container of marjoram growing indoors, take advantage of it in early spring.
7 Tbsp. fresh marjoram, chopped
1 tsp. Aleppo pepper
4 garlic cloves, mashed to a paste
Zest of 1 lemon
Salt and pepper to taste
3/4 cup olive oil
Mix together the marjoram, pepper, garlic, lemon zest, salt, and pepper. Slowly whisk the olive oil into this mixture. Serve over scrambled spring eggs or roasted veggies and garnish with additional pepper.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.