Diane LaSauce's Chive Artichoke Pesto

Fellow gardener and writer Diane LaSauce gave me this recipe to use in my half-hour show Garden Style.

If you are interested in more of Diane’s recipes or want to read about her central Virginia garden visit her blog home, garden, life .

Instructions

Rinse the herbs thoroughly under cold running water and spin dry in batches using a salad spinner. On a large cutting board, slice the chives into 2-inch strips (this step aids the food processor). Chop the parsley into coarse bits.

Place the herbs and remaining ingredients in a food processor. Process until smooth and that’s it!

Notes

Use immediately or freeze in 8 ounce deli containers for up to 6 months.

Do not use frozen artichoke hearts

Add additional oil if desired.

Use pesto in sandwiches, on pizza, and on pasta

Time to prepare: 15 minutes.

Serves 6.

Comments

  • Mulchqueen says:

    Please use canned artichoke hearts! Diane LaSauce

    August 5, 2013 01:42pm

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