Basil and Chives are in full Bloom. Let’s Make Chive Pesto!

Basil, Chive Pesto Pasta

Makes 16 portions of pesto ( that can be frozen and used later)

Freeze portions in freezer cubes

Remove from freezer when required.

I cube per person for pasta

Ingredients

½ cup pine nuts

1 cup rough chopped parsley

40 g fresh basil in package

40 g fresh chive in package

6 cloves fresh garlic

2 cups parmesan cheese

1 tsp. Fresh cracked black pepper

1 cup olive oil

Preparation

Add all ingredients in food processor except olive olive.

On high speed puree all ingredients until they form a dough like mass (about 2 minutes)

Add olive oil to mixture and blend for 1 minute

Pour into ice cube trap and freeze.

When frozen remove from ice cube tray and put in freezer  bag and place in freezer until needed

Using pesto with pasta

Cook 2-4 oz. pasta per person following directions.

Drain ( save 2 oz. of water you cooked pasta in)and set off to the side (do not rinse)

Add 1 cube of pesto per person into sauté pan on medium heat.

Cook until pesto has melted. Add pasta water.

Add pasta and mix well.

Serve hot. Garnish with fresh basil and parmesan cheese.