Featured at the 2014 Inn to Inn Herb Tour, we have found many ways to use this pesto ~ alone as a garnish, but also whipped with cream cheese as a spread for crackers, or to add an special flair to hollandaise when served with eggs and prosciutto on grilled polenta or a corn English Muffin.
- 1 16 ounce jar sun-dried tomatoes packed in oil
- 2 cups chives, chopped
- 2 cups parsley leaves, chopped
- ½ cup pine nuts
- 2 cloves garlic or to taste
- 2 Tablespoons lemon juice
- Extra virgin olive oil if needed
Drain oil from tomatoes and reserve. Combine tomatoes, chives, parsley, pine nuts, garlic and lemon juice in the bowl of a food processor. Pulse until finely chopped.With machine running, gradually add enough of the oil reserved from the tomatoes to create a pesto of the desired consistency. If there is insufficient tomato oil, use extra virgin olive oil to supplement it. Season to taste with salt and pepper.Store in refrigerator with small amount of olive oil covering the top surface. When serving, thin with a small amount of water if necessary. If desired, blend with cream cheese for a savory spread on crackers or bruschetta.