Email to Filus1217      

PE: Oregano Pesto

Source of Recipe

.
Oregano Pesto

Cooking Light - September 1995
1 cup (serving size: 1 tablespoon)

Ingredients:
2 1/2 cups torn spinach
2 cups fresh oregano leaves
1 cup fresh flat-leaf parsley leaves
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
2 tablespoons pistachios
4 teaspoons lemon juice
1/4 teaspoon salt
2 large garlic cloves

3 tablespoons extra-virgin olive oil

Preparation:
Place first 8 ingredients in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well-blended. Spoon into a zip-top heavy-duty plastic bag; store in refrigerator.

1 Tblsp. equals: Calories 48; Fat 3.8 g (Satfat 0.7 g, Monofat 2.4 g, Polyfat 0.5 g); Protein 1.3 g; Carbohydrate 3.2 g; Fiber 1.1 g; Cholesterol 1 mg; Sodium 60 mg