Print Recipe

Oregano Pesto



  • 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


  1. Process all ingredients except olive oil in food processor until smooth.
  2. With processor on, slowly pour olive oil through food chute; process until well blended.
  3. Spoon into a zip-type bag, and store in the refrigerator.

Makes 1 cup.

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