Name: Spinach-and-Three-Herb Pesto
Total time: 10 min
Yield: Makes about 1 1/2 cups
Ingredients: 1 ⅓ cups grated Parmesan cheese; 1 cup firmly packed fresh baby spinach; ⅔ cup olive oil; ½ cup firmly packed fresh basil leaves; ¼ cup firmly packed fresh flat-leaf parsley; ¼ cup toasted chopped pecans; 3 tablespoons cold water; 1 tablespoon fresh lemon juice; 1 tablespoon fresh tarragon leaves; 2 garlic cloves, chopped; ¾ teaspoon kosher salt

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Selder416

05/04/2015

This is really fantastic pesto. It's a little rich-especially on boiled eggs but we tossed the leftovers with some penne, shrimp and roasted red peppers and it was delicious! I am making it again asap.

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Spinach-and-Three-Herb Pesto

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