Heidi Strawn
April 27, 2012

Lemony Oregano-mint Pesto Sauce
Photo by Stephanie Staton

Yield: 1/3 cup


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  • 3/4 cup loosely packed fresh oregano leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 2½ T. olive oil
  • 2 T. freshly squeezed lemon juice
  • 1 T. coarsely chopped garlic
  • 2 tsp. finely shredded lemon peel

Place all ingredients in food processor and purée until smooth or desired consistency.

Keeps in refrigerator one to two weeks or freezer up to three months.


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