Toss pasta with this delicious oregano pesto sauce that whips up fast, for an impressive homemade dinner that the whole family will enjoy.
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
How to Make It
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.
I made this with fresh ingredients from my garden except was out of spinach. I had plenty of parsley though and used it with the oregano. It still turned out great! I love pepper in my pesto so added some to give it a boost.
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