I admit it: I have not been spending a lot of time in the kitchen over the past few weeks. Trips up north and many visitors in town have led to nights away from my stove, and when I do cook, it’s using simple, tested recipes from the past. This will be rectified after Independence Day weekend, but in the meantime, I wanted to share my stand-by recipe for basil and chive pesto. Summer is not the best time to simmer tomatoes for a pasta sauce and this pesto is a great alternative, requiring just fresh ingredients and a food processor or other blending device.
Basil and Chive Pesto
-1 cup tightly packed basil leaves
-1/4 cup chopped chives
-2 peeled garlic cloves
-1/3 cup walnuts
-1/3 cup grated Parmesan cheese
-1/3 to 1/2 cup olive oil, depending on your taste
-Salt and pepper to taste
1) Add basil, chives, garlic, and walnuts to the food processor and pulse a few times to roughly chop. Add olive oil and pulse 3-4 more times. Add Parmesan cheese, pulse until blended, and then add more olive oil if necessary.
2) Taste and add a dash of salt and pepper if desired. Serve on pasta or use as a in place of marinara sauce on homemade pizza.