Two-Herbs and a Spinach Pesto

• 1 cup grated Parmesan cheese
• 1 cup firmly packed fresh Spinach
• ½ cup olive oil
• ¼ cup firmly packed fresh basil leaves
• ¼ cup firmly packed fresh flat-leaf parsley
• ¼ cup chopped pecans
• 2 tbsp. cold water
• 2 tbsp. fresh lemon juice
• 2 garlic cloves, chopped
• ½ tsp. kosher salt

Rosemary’s Baby Pesto

• 1½ cups fresh Rosemary stems removed
• ½ cup olive oil
• 1 cup shredded Parmesan cheese
• ¼ cup roasted almonds, pecans, or walnuts
• 2 garlic cloves
• ½ tsp. kosher salt
• ¼ tsp. fresh ground pepper

Nutty Thai Basil Pesto

• 2 cups Thai basil leaves firmly packed
• 3 tbsp roasted peanuts, unsalted
• 1 tbsp brown sugar
• 1 tbsp rice wine vinegar
• 2 tbsp sesame oil
• 3 cloves garlic peeled
• 1/2 tsp red pepper flakes
• 1/2 tsp lower-sodium soy sauce

1. Wash and dry all herbs
2. Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed.
3. Cover with plastic wrap or a lid.
4. Store in the refrigerator until ready to use.