2 c. spinach, coarsely chopped
¾ c. fresh at-leaf parsley
½ c. arugula leaves, coarsely chopped
½ c. fresh oregano leaves, torn o stems
¼ c. fresh thyme leaves, torn o stems
¼ c. minced fresh chives
2 T. roasted and shelled pine nuts
2 large garlic cloves
2 T. freshly grated Parmesan cheese
¼ t. salt
1/3 c. Extra-virgin olive oil

Put all of the greens including the herbs into a blender or food processor. Pulse until the leaves are well chopped, but not pureed. Add the pine nuts, garlic, parmesan, salt and half of the olive oil and pulse until combined (you want the pesto to have texture, so don’t over process). Pour the mixture into a bowl and incorporate the rest of the olive oil. If not using immediately, put into a jar and make sure there is a thin layer of olive oil on the top.