Source: dLife

A spinach, oregano, and pistachio version of traditional pesto sauce.

Servings

2.5 cup fresh chopped spinach , torn
2 cup oregano leaves
1 cup chopped parsley (flat leaf)
2 tbsp grated Parmesan cheese
2 tbsp pistachios
4 tsp fresh lemon juice
0.25 tsp salt
2 large garlic cloves
3 tbsp extra virgin olive oil

1 Using a food processor or blender, pulse spinach, oregano, parsley, cheese, pistachios, lemon juice, salt, and garlic until finely chopped.
2 With motor running, drizzle in oil and puree until smooth and fully combined.

This can be made in advance and either frozen or kept refrigerated. It's great to have on hand when you need a quick meal. Lovely on whole-grain pasta, chicken, seafood, vegetables, and more.