Oregano Pesto

recipe

Yield:

1 cup (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 48
Caloriesfromfat 71 %
Fat 3.8 g
Satfat 0.7 g
Monofat 2.4 g
Polyfat 0.5 g
Protein 1.3 g
Carbohydrate 3.2 g
Fiber 1.1 g
Cholesterol 1 mg
Iron 1.9 mg
Sodium 60 mg
Calcium 75 mg

Ingredients

2 1/2 cups torn spinach
2 cups fresh oregano leaves
1 cup fresh flat-leaf parsley leaves
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
2 tablespoons pistachios
4 teaspoons lemon juice
1/4 teaspoon salt
2 large garlic cloves
3 tablespoons extra-virgin olive oil

Preparation

Place first 8 ingredients in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well-blended. Spoon into a zip-top heavy-duty plastic bag; store in refrigerator.

Note:

September 1995
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