| Oregano Pesto March, 2001 Makes 1/2 cup / Excellent spread on pasta, baked chicken or added to soup for an extra burst of flavor. 1/2 cup fresh oregano 1/2 cup fresh basil 2 tablespoons fresh parsley 1/4 cup pistachio nuts 2-4 cloves garlic, to taste 3 teaspoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1/4 cup freshly grated Parmesan, Romano or Asiago cheese 1/4 teaspoon salt 1. Place first 5 ingredients in blender or food processor and blend. Slowly add lemon juice and olive oil and blend until puréed. 2. Transfer mixture to medium bowl and stir in cheese; add salt to taste. Serve, or refrigerate for up to 5 days. Calories 68,Fat 6,Perfat 78,Cholesterol 2,Carbo 2,Protein 2,Fiber N/A,Sodium N/A |
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Oregano Pesto
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