This is the first “member shared” recipe this season. It was sent to me from CSA member Vivienne West.
(Adapted from Yankee Magazine)
1 cup fresh chives, roughly chopped
1/3 cup walnut pieces
Salt, freshly ground pepper
1/2 cup olive oil
1/2 cup grated cheddar
Using a food processor, pulse the chives and walnuts until finely chopped. Add salt, pepper and oil and process until well blended. Add the cheese and pulse to incorporate. Adjust seasonings if necessary. Swirl a spoonful on top of hot soup.
If not using right away, freeze in an ice cube tray and store the pesto cubes frozen until needed.
Adapted from: Yankee Magazine
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