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OREGANO PARSLEY PESTO

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Prep Time 15 minutes
Total Time 15 minutes
Cuisine Sauces/Pestos
Servings 3 Cup

Ingredients
  

  • 2 Cups Parsley Leaves Rinsed and loosely packed
  • 2 Cups Oregano Leaves Rinsed and loosely packed
  • 1/2 tsp Salt & Black Pepper
  • Juice of 1 small lemon If it's a large lemon I only use half of it.
  • 4 Cloves of Garlic Minced
  • 2/3 Cup Pine Nuts
  • 1/2 Cup olive oil

Instructions
 

  • Rinse both oregano and parsley. Dry herbs using a salad spinner.
  • Place all ingredients in a food processor and pulse until well combined. I don't puree my pestos but I do like everything to be in tiny pieces as seen on the pictures.
  • This pesto stays fresh for up to a week in the refrigerator and it also freezes very well.

Notes

  1. This recipe makes only a small amount but a small amount of pesto goes a long way. A quarter cup is enough to mix with a baked spaghetti squash, add some grilled meat and you have a complete, healthy and easy weeknight dinner.
  2. One of my husband's favorite ways to use any pesto is with an breakfast egg sandwich. Toast the bread, spread pesto on both sides of the bread, add some bacon, egg, sautéed red onions and cheese. Again a quarter cup is enough for at least 4 sandwiches.
  3. I freeze pestos in small jars, specifically quarter cup mason jars that way each jar is just enough for one meal.