A very simple alternative to the typical Basil Pesto.
You will need:
Fresh Oregano approximately 1 ounce.
Lemon zest from one lemon
Lemon juice from 1/2 lemon
In a dry sauté pan, toast the pine nuts just until they begin to brown. Break apart the parmesan cheese for easier chopping and place in a food processor and chop until coarse, add oregano and continue to process until oregano is well chopped. Drizzle in enough olive oil to produce a silky mayonnaise consistency product, add lemon zest and juice to taste (you can omit the juice if the product gets too moist, the zest will provide enough flavor). Remove mixture from food process and stir in toasted pine nuts.