Instructions: Coarsely chop the basil, parsley, spinach and herbs. Put them in a food processor with the remaining ingredients and pulse on and off until the mixture is finely chopped and well combined.

Store refrigerated in an airtight container for 1 week, or freeze for up to 6 months.

This recipe yields about 1 1/2 cups.

Comments: Pesto is a long-time favorite with pasta, but youll be delighted at this pestos pairing with summers grilled seafood.

Yield: 1 1/2 cups

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