1 packed cup of fresh parsley leaves (small stems are ok, but remove larger ones)
2 packed cups fresh chives (rough chopped)
1 clove peeled garlic
emon (2-3 Tbsp)
a handful of walnuts (toast them in a 350F oven for 10 minutes for more flavor)
1 tbsp grated Parmesan cheese
½ tsp salt
1 lb spaghetti
Put the pesto ingredients in a food processor and pulse until broken down. Scrape down the sides of the container, then process until smooth. Scrape down the sides of the container again as necessary. Taste and adjust any of the ingredients to your liking.
Meanwhile cook the pasta in plenty of salted water just until al dente. Toss with a generous amount of pesto, and serve immediately.
View the recipe instructions at The View From the Great Island
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