1 1/2 cups fresh basil leaves
1/2 cup pine nuts, toasted
1/2 cup freshly grated Parmesan cheese
1/4 cup Italian parsley leaves
1/4 cup scallions
2 garlic cloves, peeled
1/3 cup extra-virgin olive oil
Combine first 6 ingredients in processor. Blend until herbs are finely chopped. Add oil and blend to coarse puree. Season pesto to taste, with salt and pepper.
Place a teaspoon of the herb pesto on the bottom of a soup plate. Spoon the Dungeness crab salad in the center of the bowl. Pour the chilled gazpacho around the crab salad.