Chive and Parsley Pesto

Name: Chive and Parsley Pesto
Prep time: 10 min
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; 1 lb spaghetti

4.7

(36)

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Prep Time: 10 minutes

Servings: 4

Cost: $8.76 /serving

Author : Sue Moran

chives dinner easy

Ingredients

Remove All · Remove Spices · Remove Staples

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 garlicjuice 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 cheese1/2 cup olive oil (more if needed)1/2 tsp salt1 lb spaghetti

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Instructions

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Step 1

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.

Step 2

Meanwhile cook the pasta in plenty of salted water just until al dente. Toss with a generous amount of pesto, and serve immediately.