Maxim RRFP1A/T CLASSIC BASIL, PARSLEY AND SPINACH-WALNUTPESTOS, CLASSIC BASIL PESTO, PARSLEY PESTO, SPINACH-WALNUTPESTO, this appliance, Method for each recipe:

This recipe has been specially TM created by Rachael Ray for

this appliance.

Each pesto recipe will provide enough sauce for 2 pounds of pasta, or freeze some and have it next week.

•Toast pine nuts (pignoli), walnuts or sesame seeds until golden brown before using them. (Buy nuts a handful at a time from the bulk bins.)

•Heat oil and garlic in small pan on low heat or in microwave, 30 sec- onds on high, before using.

•Pulse all ingredients in processor until paste forms.

•Serve over hot pasta, but never heat the pestos themselves. Pestos should be used at room temperature.

1 cup EVOO - extra virgin olive oil

4 cloves garlic, popped from skin and cut in half

1/2 pound, about 2 3/4 cups, grated Parmigiano Reggiano cheese, a couple of handfuls

6 ounces pine nuts (a handful)

2 bunches basil, about 80 to 100 leaves or 2 cups

1 cup EVOO - extra virgin olive oil

4 cloves garlic, popped from skin and cut in half

1/2 pound, about 2 3/4 cups, grated Parmigiano Reggiano or Romano cheese, a couple of handfuls

6 ounces walnut pieces (a handful)

2 bunches fresh flat-leaf parsley, tops ripped away from stems

1 cup EVOO - extra virgin olive oil

4 cloves garlic, popped from skin and cut in half

2 cups fresh spinach leaves, packed down, or 1 cup drained, defrosted frozen chopped spinach

6 ounces walnut pieces (a handful)

4 pinches ground nutmeg

1/2 pound, about 2 3/4 cups, grated Parmigiano Reggiano or Romano cheese, a couple of handfuls