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 .
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!
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.