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Spring Pesto with Chervil and Pine Nuts

Katherine K. Schlosser, HSA North Carolina Unit

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A bright, delicate pesto made with fresh chervil, Parmesan, pine nuts, and garlic.

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RECIPE CATEGORY: Simple Ideas
HERB: Chervil, Garlic
KEYWORDS: olive, Parmesan, pasta, pine, sauce

 Ingredients
Instructions

Ingredients

  

  • 2 cups fresh chervil
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup toasted pine nuts
  • ⅓ cup olive oil
  • 1 clove garlic (sliced)
  • salt and pepper (to taste)

Instructions

 

  1. Toast pine nuts in a dry sauté pan for 2–3 minutes, until lightly golden. Remove and set aside. Wash and dry chervil and mince garlic.
  2. Combine chervil, Parmesan, pine nuts, garlic, and 2 tablespoons olive oil in a food processor. Pulse lightly until combined. Add more oil to make a thin paste with visible chervil bits. Season with salt and pepper.
  3. Store refrigerated up to 3 days, or freeze in ice cube trays for longer storage.

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