PISTACHIO-OREGANO PESTO

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PISTACHIO-OREGANO PESTO image

Categories     Sauce     Nut     No-Cook

Yield 1 1/4 cups

Number Of Ingredients 1

See below

Steps:

  • In a food processor, combine 3/4 cup toasted pistachios with 2 chopped garlic cloves, 1 chopped anchovy fillet, 1/2 cup coarsely chopped oregano leaves and 2 tablespoons lemon juice. Pulse to finely chop. Add 3/4 cup olive oil and pulse to form a coarse sauce. Season with salt and pepper.

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