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+--- Thread: Oregano Pesto (/showthread.php?tid=204770)
Oregano Pesto - tubeN2 - 06-03-2005
Yield: 16 servings
2 1/2 cups torn spinach
2 cups fresh oregano leaves
1 cup fresh flat leaf parsley leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons pistachios
4 teaspoons lemon juice
1/4 teaspoon salt
2 large cloves garlic
3 tablespoons extra virgin olive oil
Process all ingredients except olive oil in food processor until smooth. With processor on, slowly pour olive oil through food chute; process until well blended. Spoon into a zip-type bag, and store in the refrigerator.
Makes 1 cup.