Instructions:

Oregano Pesto

Yield: 16 servings

2 1/2 cups torn spinach
2 cups fresh oregano leaves
1 cup fresh flat leaf parsley leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons pistachios
4 teaspoons lemon juice
1/4 teaspoon salt
2 large cloves garlic
3 tablespoons extra virgin olive oil

Process all ingredients except olive oil in food processor until smooth. With processor on, slowly pour olive oil through food chute; process until well blended. Spoon into a zip-type bag, and store in the refrigerator.

Makes 1 cup.