Oregano Pesto

Yield: 1 cup

Ingredients

• 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

Instructions

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.