Chive and Parsley Pesto
Chive and Parsley Pesto ~ Don't save it just for pasta, use it on fish, chicken, sandwiches, burgers, or slather it on fresh baked bread.
Servings: 6 servings
Video
Equipment
- food processor
Ingredients
- 1 packed cup of fresh parsley leaves, small stems are ok, but remove larger ones
- 2 packed cups fresh chives, rough chopped
- 1 clove peeled garlic
- juice of 1 lemon, 2-3 Tbsp
- a handful of walnuts, toast them in a 350F oven for 10 minutes for more flavor
- 1 Tbsp grated Parmesan cheese
- 1/2 cup olive oil, more if needed
- 1/2 tsp salt
pasta
- 1 lb spaghetti
Instructions
- Put the pesto ingredients in a food processor and pulse until broken down. Scrape down the sides of the container, then process until smooth. Scrape down the sides of the container again as necessary. Process in the olive oil until the pesto loosens into a sauce consistency. Taste and adjust any of the ingredients to your liking.
- Meanwhile cook the pasta in plenty of salted water just until al dente. Toss with a generous amount of pesto, and serve immediately.
Nutrition
Calories: 476 kcal · Carbohydrates: 57 g · Protein: 11 g · Fat: 23 g · Saturated Fat: 3 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 14 g · Cholesterol: 1 mg · Sodium: 214 mg · Potassium: 196 mg · Fiber: 3 g · Sugar: 2 g · Vitamin A: 37 IU · Vitamin C: 1 mg · Calcium: 30 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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