Garlicky Basil Chive Pesto Recipe

As summer comes to a close this is my favourite way to use up the abundance of chives and basil I’ve grown on my deck.

Makes 2 cups of pesto. Freezes well.

Ingredients:

• 2 cups fresh basil, destemmed & washed
• 2 cups fresh chives, roughly chopped and washed
• 4 cloves fresh garlic, quartered
• 1/2 cup pine-nuts or raw sunflower seeds
• 1/2 cup olive oil
• 1 lemon, juiced
• Salt to taste

Instructions:

Blend all ingredients well in a food processor or blender till just slightly chunky, but not smooth.

Excellent in pastas, or toss with root veg and onions or leeks and roast on high heat till caramelized, or use as a spread in sandwiches. Best vegan flavour booster out there!