AuthorGinny ClarkCategoryDinner, Lunch, Sides & ExtrasDifficultyBeginnerIf you desire less salt in your pesto, feel free to rinse the lemons at this point.
Snip chives with scissors into smaller pieces (they don't have to be perfect, they'll get blended later anyways).
Place all ingredients into a food processor / high-speed blender.
Cover securely, and slowly ramp up speed to med-high, tamping down as needed, until it's until homogeneous -or- reaches your desired consistency.
Store long-term in the freezer in a sealed container, for up to 6-months.
Store in the fridge for immediate use, for up to 2-weeks.
Ingredients
Directions
If you desire less salt in your pesto, feel free to rinse the lemons at this point.
Snip chives with scissors into smaller pieces (they don't have to be perfect, they'll get blended later anyways).
Place all ingredients into a food processor / high-speed blender.
Cover securely, and slowly ramp up speed to med-high, tamping down as needed, until it's until homogeneous -or- reaches your desired consistency.
Store long-term in the freezer in a sealed container, for up to 6-months.
Store in the fridge for immediate use, for up to 2-weeks.
