Oregano and Roasted garlic pesto

Oregano and Roasted garlic pesto
By: The Culinary Institute of America’s

¼ cup gently packed fresh marjoram or Italian oregano leaves
1 cup gently packed fresh flat-leaf parsley and tender sprigs
1 ½ Tablespoons roasted garlic paste
¼ cup raw walnut pieces
1 teaspoon balsamic vinegar
½ teaspoon salt
6 Tablespoons extra virgin olive oil

Put all the ingredients except the oil in a food processor and pulse until the mixture is finely ground. With the machine running, pour in the olive oil in a steady stream. Stop and scrape down the sides, then continue to process until the sauce is smooth and slightly creamy. Taste and add additional salt if needed. Store tightly covered in the refrigerator for up to 1 week.

Makes scant 1 cup