Step 1

Wash well the fresh oregano leaves and remove the stems.

Step 2

Put all the ingredients into a food processor and process until the mix is completely incorporated and smooth.

Step 3

If you are not going to consume it immediately, pour the pesto sauce into a jar and add a little extra virgin olive oil on the top. Seal and store in the fridge. You can keep it in the fridge for up to one week.

Step 4

Boil water in a large saucepan and add one tablespoon salt. Add the tagliatelle pasta and stir. Follow the cooking instructions on the package and taste your pasta while it is cooking to avoid overcooking it and to make sure you cook the pasta “al dente”. Stir the pasta from time to time and when the cooking time indicated in the package is over and the pasta is al dente, remove from the heat and drain. (If you were not going to use the pasta immediately run under cold water until the pasta has cooled and then drain).

Step 5

Add to the pasta the fresh oregano pesto to taste.