1/2cupfresh cilantro leavespacked, stems removed (this was about 0.5 ounces)
1/4cupfresh oregano leavespacked
1cupfresh Italian parsley leavespacked, stems removed (I used an entire bunch)
Instructions
Combine all ingredients in a large food processor or blender. Pulse until a pesto-like thick sauce forms. Scrape sides as needed to fully mix all ingredients.
Store leftovers in airtight container in the refrigerator. Will last several days without browning.