It’s really starting to feel like spring; it seems like everyone is starting to don pastel colors and sandals and spring produce is starting to look and taste great. For this week’s recipe, consider making a batch of springy, flavorful pesto with fresh herbs. Originally published in our November 2004 “Supper Swapping” story, this pesto recipe can be used in so many different kinds of recipes throughout the week – with pastas, chicken, veggies, in soups, and more. If you love pesto, double the recipe and freeze half of it in a small container for later. 

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