Presto Pesto: Easy pesto recipe from the garden

As the summer starts to wind down, I’m finding myself with a lot of herbs just waiting to be frozen or used in some imaginative way. The parsley I planted is almost as over run as the mint. The basil made a huge come back after “the bug” incident. Yeah natural pesticides. So I decided to try a new(ish) take on pesto.

It’s far from ground breaking, but I was able to use what was in my garden. Including the chives that I just love the smell of. So here’s a simple fresh pesto you can make from what you might be growing in your garden today.


Presto Pesto

  • Servings: one small jar
  • Difficulty: easy
  • Print

A fresh, light, garden-inspired pesto recipe perfect for a late summer dinner.


  • 2 large handfulls of fresh parsley
  • 8-10 leaves of fresh basil
  • 1 small handful of fresh chives
  • 1/2 cup pine nuts
  • 1/4 cup parmesan cheese
  • Olive oil


  1. Finely chop all herbs and place in a food processor.
  2. Add in pine nuts and parmesan cheese.
  3. Add olive oil to desired texture.


Other Recipes you might like:
Recipe: Sauteed Bok Choy with Garlic and Scallions
Pepper Pizza Eggs: Sneaky Veggie Recipe
ESP: Emergency Snack Plan


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