Serves: 4
Total Calories: 425
Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.
Serve over pasta, on french or garlic bread, or serve as a vegetable dip.
Store refrigerated in an airtight container for up to a week.
This FEATURED RECIPE: Pesto with Summer Herbs recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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