Almond-Chive Pesto
Makes 1 ½ – 2 cups

Ingredients
1 garlic clove
¼ cup blanched whole almonds
½ cup snipped chives
1 cup coarsely chopped basil leaves
Juice of ½ a lemon
½ teaspoon salt
¼ – ½ cup olive oil

1. Pulse the garlic and the almonds in a small food processor.

2. Add the chives, basil, lemon juice, and salt. Pulse until everything is roughly chopped.

3. Stream in the olive oil, ¼ cup at a time, until the pesto is light and smooth – the consistency of mayonnaise. You might need less than ½ cup total. Taste for seasoning and add more salt as necessary.

4. Serve on crostini, or as part of this roasted potato salad.