Oregano Pesto
Yield: 1 cup (serving size: 1 tablespoon)
Recipe from
More From Cooking Light
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
- 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.
Oregano Pesto Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Freezable, Make-Ahead, Quick/Easy
- CUISINE: American, Italian
- MAIN INGREDIENT: Nuts, Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Meatless, Low Saturated Fat
- COOKING METHOD: Food Processor
- PUBLICATION: Cooking Light
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