2 1/2 cups torn spinach 2 cups fresh oregano leaves 1 cup fresh flat leaf parsley leaves 2 tablespoons grated fresh Parmesan or Romano cheese 2 tablespoons pistachios 4 teaspoons lemon juice 1/4 teaspoon salt 2 large cloves garlic 3 tablespoons extra virgin olive oil
Process all ingredients except olive oil in food processor until smooth. With processor on, slowly pour olive oil through food chute; process until well blended. Spoon into a zip-type bag, and store in the refrigerator.
