Linguine with Pesto Supreme

Pesto Supreme
1 cup fresh spinach, washed and tightly packed
½ cup basil, tightly packed
½ cup parsley, tightly packed
¼ cup toasted hazelnuts
¼ cup pine nuts
2 garlic cloves
1 cup extra virgin olive oil
¾ cup Parmesan cheese, finely grated
3 tablespoons butter, softened
½ teaspoon sea salt
Place washed and dried greens in food processor, pulse several times; add nuts and garlic, pulse several times. With the processor running add oil. Stir in Parmesan cheese, butter and salt to taste.
Cook linguine according tot package directions. Serve on warm plates with generous serving of pesto and curls of Parmesan cheese as garnish.