Oregano pesto^
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking Light 9-95 | ||
| Carolyn Shaw 8-95 | ||
| 2½ | cup | 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 |
| ¼ | teaspoon | Salt |
| 2 | cloves | Garlic, large |
| 3 | tablespoons | Extra virgin olive oil |
Directions
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