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.
Cuisine: American, Italian
Servings: 4-6 servings
1packed cup of fresh parsley leavessmall stems are ok, but remove larger ones
2packed cups fresh chivesrough chopped
juice of 1 lemon2-3 Tbsp
a handful of walnutstoast them in a 350F oven for 10 minutes for more flavor
1Tbspgrated Parmesan cheese
1/2cupolive oilmore if needed
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.
https://theviewfromgreatisland.com/chive-and-parsley-pesto-recipe/ April 1, 2019