Oregano Pesto
Ingredients
2 1/2 cups Torn spinach leaves
2 cups Fresh oregano
1 cup Parsley leaves
2 tbsp. Grated fresh Parmesan cheese
2 tbsp. Pistachios
4 tsp. Lemon juice
1/4 tsp. Salt
2 large Cloves garlic
3 tbsp. Extra virgin olive oil
Directions
Process all ingredients except oil in food
processor until smooth. With processor on, slowly
pour oil through food chute; process until well
blended. Spoon into a Ziploc bag, store in
refrigerator.
Makes 1 cup (16 Servings).
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