Spinach Oregano Pesto

To make the most out of your pesto, try freezing it in ice cube trays to save it for later. When it’s frozen, just pop the cubes out of the tray and put them into a freezer bag. When you need them, simply reach for one or two ice cubes. So easy!
2 cups spinach
1 bunch fresh parsley, chopped
1/2 bunch fresh oregano, chopped
1/4 cup walnuts, chopped
juice of 1/2 lemon
1/4 teaspoon salt
1/4 cup extra virgin olive oil
3 medium cloves garlic, finely chopped
Combine all ingredients in a food processor until a thick, smooth paste is formed.
Yields 3 to 4 cups of pesto.
From http://capayvalleyfarmshop.com/blog/recipes/oregano-pesto/

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