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

Sort by: Newest

Newest Oldest

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.

Rate this recipe Your rating Couldn't eat it Didn't like it It was OK Liked it Loved it

Spinach-and-Three-Herb Pesto

this link is to an external site that may or may not meet accessibility guidelines.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Spinach-and-Three-Herb Pesto

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Spinach-and-Three-Herb Pesto

Account

Spinach-and-Three-Herb Pesto

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Spinach-and-Three-Herb Pesto