Oregano Pesto

I love pesto in all its flavors. I recently inherited someones extra fresh oregano and I knew I was making pesto. Oregano pesto has a slightly milder taste than straight basil pestos and will make a delightful addition to a taco soup, spaghetti sauce or lonely piece of bread. I slathered some on my baked chicken drumsticks. I made a double batch so I could freeze some. I love having ice cube portions of pesto readily available throughout the rest of the year.
I am having issues with the fact that I did not have access to a food processor and had to use my blender, therefore this batch was a little chunkier than normal, but still delicious.

Recipe
Makes approximately 5 TB
1/2 Cup fresh oregano
1/2 Cup fresh basil
2 Tb parsley
1/4 Cup pistachios
2-4 cloves of garlic
3 tsp fresh lemon juice
3-4 Tb of olive oil
1/4 Cup of grated parmesan or asiago cheese
salt to taste

Rinse herbs and pat dry. Allow to dry off on paper towel. Place 1st five ingredients in food processor and mix until well blended. Slowly add lemon juice and olive oil until paste forms to your desired consistency. Add more olive oil if you prefer a more liquid pesto. Stir in cheese and season with salt.

Place in ice cube trays to freeze into tablespoon size servings. Defrost to use as a spread or add frozen to sauces or soups.