Pistachio-Oregano Pesto

• 3/4 cup raw pistachios (about 4 ounces), coarsely chopped
• 2 garlic cloves, chopped
• 1 anchovy fillet, chopped
• 1/2 cup oregano leaves, coarsely chopped
• 2 tablespoons fresh lemon juice
• 3/4 cup extra-virgin olive oil
• Salt
• Freshly ground pepper

1. Preheat the oven to 350.
2. Spread the pistachios in a pie plate and toast until lightly browned, about 5 minutes.
3. Let cool completely.
4. In a food processor, combine the pistachios with the garlic, anchovy, oregano and lemon juice.
5. Pulse to chop.
6. Add the olive oil and pulse to form a coarse sauce.
7. Season with salt and pepper.

pistachios, garlic, anchovy fillet, oregano, lemon juice, extravirgin olive oil, salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/pistachio-oregano-pesto (may not work)