Oregano Pesto

Ingredients

• 1 cup flat-leaf parsley leaves fresh
• 2 large garlic cloves 
• 4 teaspoons juice of lemon 
• 3 tablespoons olive oil extra-virgin
• 2 cups oregano leaves fresh
• 2 tablespoons parmesan cheese fresh grated
• 2 tablespoons pistachios 
• 0.3 teaspoon salt 
• 2.5 cups torn spinach 

Equipment

• food processor
• ziploc bags

Directions

1. Process first 8 ingredients in a food processor until smooth. With processor running, slowly pour oil through food chute; process until blended. Spoon into a zip-top, heavy-duty plastic bag; store in refrigerator.