Parsley-Oregano Pesto

Our herb crop has matured faster than any other year, so we're trying a new kind of pesto. This is a fresher, lemony version of our usual pesto. Each year we put away quite a bit of pesto from our herb garden, and in the middle of winter, when we're out of dinner ideas, we always seem to come across one more package of frozen pesto.

Ingredients

1 cup fresh parsley, stems removed
1/2 cup fresh oregano leaves
1/4 cup walnuts, toasted
1/4 cup olive oil
1 clove garlic
2 tsp grated ginger
3 tbs lemon juice
1 tsp sea salt

Directions

Process all ingredients in a blender or food processor, until thick and creamy. Freeze in 1/4 cup portions in small freezer bags. To cook, heat and toss with cooked pasta.