About the Recipe
A fresh take on your classic pesto with this early spring chive and parsley pesto recipe. Great on fish, chicken, burgers, sandwiches, pasta, and more!
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
Preparation
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.
Use as topper for fish, chicken, sandwiches, pasta, etc!