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