Pistachio-Oregano Pesto

Preheat the oven to 350°. Spread the pistachios in a pie plate and toast until lightly browned, about 5 minutes. Let cool completely.

In a food processor, combine the pistachios with the garlic, anchovy, oregano and lemon juice. Pulse to chop. Add the olive oil and pulse to form a coarse sauce. Season with salt and pepper.