Oregano Pesto
Toss pasta with this delicious oregano pesto sauce that whips up fast, for an impressive homemade dinner that the whole family will enjoy.
This recipe goes with Garlic-Roasted Lamb with Oregano Pesto
Yield: 1 cup
Recipe from
Ingredients
- 2 1/2 cups torn spinach
- 2 cups fresh oregano leaves
- 1 cup fresh flat-leaf parsley leaves
- 2 tablespoons 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
- Process first 8 ingredients in a food processor until smooth. With processor running, slowly pour oil through food chute; process until blended. Spoon into a zip-top, heavy-duty plastic bag; store in refrigerator.
Oregano Pesto Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Freezable, Make-Ahead, Quick/Easy
- CUISINE: Italian
- MAIN INGREDIENT: Nuts, Vegetables
- DIETARY CONSIDERATION: Low Sodium, Meatless, Gluten-Free
- COOKING METHOD: Food Processor
- PUBLICATION: Coastal Living
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