Spinach Recipes

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).

From: hugs.org/Oregano_Pesto.shtml