Spring Pesto with Chervil and Pine Nuts
A bright, delicate pesto made with fresh chervil, Parmesan, pine nuts, and garlic.
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
- 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.
- 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.
- Store refrigerated up to 3 days, or freeze in ice cube trays for longer storage.
