Chive Pesto
From:	Pascale, Longueuil, Quebec, Canada
Comments:	This pesto can be frozen, completely covered with a little oil, into a plastic container. Serve along with baked potatoes, over pasta, fish or grilled pork, with eggs, ...
Servings:	2/3 cup [160 mL]

1/2 cup [125 mL] chives or a few green onions, chopped 1 cup [250 mL] fresh Italian parsley leaves 3 tablespons [45 mL] pine nuts Salt and pepper, to taste Approximately 1/3 cup [80 mL] olive oil

Arrange chopped chives or green onions, Italian parsley leaves and pine nuts into a food proceesor; salt and pepper. Pulse 10 times, to grind pine nuts and chop parsley leaves; then, motor running, slowly pour in olive oil. Pesto should look oily and slightly granular. [Herbs must not be floating on top of the oil, but must be sufficiently saturated [use more or less oil, as needed]. Pour mixture into a jar; either keep refrigerated or freeze.