Pesto Salad Dressing

1 1/2 cups loosely packed fresh basil leaves
1/2 cup loosely packed fresh flat leaf parsley
1/2 teaspoon finely chopped fresh oregano
1 clove garlic
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
3 tablespoons dry white wine
1/2 cup freshly-grated Parmesan cheese
2 tablespoons pine nuts
6 tablespoons extra virgin olive oil
Freshly-ground black pepper, to taste
Salt, to taste

Combine all ingredients in a food processor or blender. Dressing will be thick, so toss well with greens before serving.

Makes 1 cup, but use just the amount you want and refrigerate the rest for several days.