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Oregano Pesto

Yield 1 cup (serving size: 1 tablespoon)

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

Nutrition 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

How to Make It

  1. 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.