So on Sundays I try and make it extra special! So for dinner we had Chicken Parm Croquettes, Pasta with Spinach Chive Pesto, a huge green salad and sourdough bread!
With all the fresh Spinach I have and now Chives have popped up in the garden I was looking forward to making a pesto and boy did this turn out really well.
4-6 cups of fresh spinach leaves
1/2 cup of fresh chives chopped
1-2 garlic cloves
1/2 cup Parmesan cheese
1/3 cup walnuts
1/3 cup Extra Virgin olive oil
1/2 tsp black pepper
Salt to taste
- In a food processor, pulse all the ingredients except the oil, until finely ground.
- With the processor running, slowly stream in the oil until it makes a thick sauce.
- The sauce may be used at this point, toss with hot pasta, thinning with up to a cup of pasta water or as needed. Sprinkle with added Parmesan cheese.
- Or, place in a container and cover with a think coating of EVOO and refrigerate or make dollops on a large sheet pan and freeze.
This recipe is shared on My Link Parties