Oregano Pesto

This is a pesto you can make fresh any time of the year.  Spread on pizza, mix with ricotta for lasagna, add to soups, smear on toasted French bread!

1/2 Cup fresh oregano leaves (Italian will give a milder flavor, Greek oregano will be spicy!)

1 1/2 Cups fresh parsley leaves
2 large garlic cloves
1/2 Cup Parmesan cheese
1/2 Cup walnuts or pine nuts
1/2 Cup olive oil
1 tsp lemon juice

Combine the oregano, parsley, garlic, cheese and nuts in a food processor or blender.  Process to mix.  With the machine running, slowly add the olive oil.  Add the lemon juice and process to the desired consistency.  Makes about 1 1/2 cups.