Garlic Chive Pesto

Garlic Chive Pesto

by Mueller Market Chef Julia Whitehorn

Featured Ingredients: 

• 2 cups sweet basil, stems removed - @bouldinfoodforest 

• 1/3 cup living chives, finely chopped - @vermillionfarms

• 3 garlic scape flowers, florets removed - @bouldinfoodforest

• 3 cloves black garlic - @munkebofarms

• 1/4 cup ground pecan meal - Yegua Creek Farm

Other Ingredients:

• Zest and juice of 2 lemons

• 1/4 cup olive oil 

• Salt and pepper, to taste

• 1/2 cup olive oil 

Directions:

1. In a food processor, add all ingredients (except olive oil) into a blender. 

2. Pulse mixture until it comes together into a smooth but slightly textured pesto. Scrape down the sides. 

3. Drizzle in the olive oil while blending on low speed to ensure everything is evenly incorporated. 

4. Taste your pesto and adjust the seasoning with additional salt, pepper, or lemon juice if needed. 

5. Serve with a fresh baguette, veggies, pasta, or summer pizza! 

   *Store in the fridge for up to 1 week, or freeze for longer storage.