Oregano Pesto

This recipe goes with Garlic-Roasted Lamb with Oregano Pesto

Yield: 1 cup (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 48
  • Calories from fat: 71%
  • Fat: 3.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.3g
  • Carbohydrate: 3.2g
  • Fiber: 1.1g
  • Cholesterol: 1mg
  • Iron: 1.9mg
  • Sodium: 60mg
  • Calcium: 75mg

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

  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.
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