Oregano pesto^

Yield: 16 servings

Measure Ingredient
\N \N Cooking Light 9-95
\N \N Carolyn Shaw 8-95
2½ cup Torn spinach
2 cups Fresh oregano leaves
1 cup Fresh flat leaf parsley
\N \N Leaves
2 tablespoons Grated fresh Parmesan
\N \N Cheese
2 tablespoons Pistachios
4 teaspoons Lemon juice
¼ teaspoon Salt
2 cloves Garlic, large
3 tablespoons Extra virgin olive oil

Process all ingredients except oil in food processor until smooth.

With processor or, slowly pour oil through food chute; process until well blended. Spoon into a ziploc bag, store in refrigerator. Makes 1 cup.

Per tablespoon: 48 cal., 1.3 g protein, 3⅘ g (71%) fat, 3⅕ g carb., 1⅒ g fiber, 1 mg chol., 1.9 mg iron, 60 mg sodium, 75 mg calcium.

Submitted By CAROLYN SHAW On 09-05-95

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