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Spinach-and-Three-Herb Pesto

Photo: Helen Norman; Styling: Heather Chadduck Hillegas
Hands-on time 10 mins
Total time 10 mins

Makes about 1 1/2 cups

This versatile pesto is great on grilled bread and hard-cooked eggs. Or toss a spoonful with your favorite pasta.


  • 1 1/3 cups grated Parmesan cheese
  • 1 cup firmly packed fresh baby spinach
  • 2/3 cup olive oil
  • 1/2 cup firmly packed fresh basil leaves
  • 1/4 cup firmly packed fresh flat-leaf parsley
  • 1/4 cup toasted chopped pecans
  • 3 tablespoons cold water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh tarragon leaves
  • 2 garlic cloves, chopped
  • 3/4 teaspoon kosher salt

How to Make It

  1. Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed.