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