Marjoram Pesto With Capers and Olives

This recipe has been excerpted from Local Flavors: Cooking and Eating from America’s Farmers’ Markets by Deborah Madison (Broadway Books, 2008).


  • 1 small slice country bread
  • 2 tbs. aged red wine vinegar
  • 1 garlic clove, coarsely chopped
  • Sea salt and freshly ground pepper
  • 1/4 cup marjoram leaves
  • 3 tbs. drained capers
  • 1/2 cup pine nuts
  • 1 cup finely chopped parsley
  • 2 tbs. pitted Greek olives
  • 1/2 cup extra virgin olive oil


Remove the crusts from the bread, then soak the bread in the vinegar on a plate.

Pound the garlic with 1/2 teaspoon salt in a mortar until smooth, then work in marjoram, capers, pine nuts, parsley and olives, until you have a coarse purée. Add the bread and the olive oil and work until the pesto is well amalgamated.

Season with pepper, taste for vinegar, and add a little more if you think it needs it. The pesto will be very thick.

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