This is a great recipe that can be used many ways, enjoy it served on cucumber rounds, add it to whipped cream cheese for a great spread on crackers or bruschetta, or top grilled polenta or pasta with this pesto. However, you choose to enjoy this Pesto, I know you will enjoy it.
1 – 16 Oz Jar Sun-dried tomatoes packed in oil
2 Cups Chives Chopped
2 Cups parsley leaves, chopped
½ cup pine nuts
2 cloves garlic
2 Tbsp Fresh Lemon Juice
Extra Virgin Olive Oil, if needed.
Drain oil from the tomatoes and reserve. Combine tomatoes, chives parsley, pine nuts, garlic, and lemon juice in the bowl of a food processor. Pulse until finely chopped. While machine is running, gradually add enough of the oil reserved from the tomatoes to create a pesto. If there is insufficient tomato oil, use a bit of EVOO to supplement. Season to taste with Salt and Pepper. Store in refrigerator with a small amount of olive oil to cover the top surface.