Recipe for Oregano Pesto from the Spaghetti Sauce section.
Oregano PestoSource: hugs.org Yield: 16 servings 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 Process all ingredients except olive oil in food processor until smooth. With processor on, slowly pour olive oil through food chute; process until well blended. Spoon into a zip-type bag, and store in the refrigerator. Makes 1 cup.
We hope you enjoy your freshly made Oregano Pesto. This recipe came from Spaghetti Sauce's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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