Once you make your own fresh pesto, every other pesto isn’t the same. We love the addition of Parmesan cheese and chopped pecans to this pesto. You can use this Spinach-and-Three-Herb Pesto for pasta, grilled bread, or on top of your favorite deviled egg.
1 1/3 cups rated 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
Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed.