Basil, Kale & Chive Pistou

Ingredients

• 1 cup fresh basil leaves, cleaned and dried
• 1 cup fresh kale, cleaned, dried, all ribs removed
• 2 tablespoons fresh chives, cleaned and dried
• 2 medium fresh garlic cloves, peeled
• 1 pinch salt & pepper
• ⅓ cups extra virgin olive oil 
• 2 tablespoons parmegiano reggiano, grated (optional) omit for Vegan

Instructions

1. In a small, 4 cup food processor, add the first 5 ingredients. Pulse to blend all. Add olive oil in two additions and blend until smooth. Add parmesan if desired, pulse in.
2. Store in a clean glass container with a tight lid in the refrigerator. For longer storage, pour a film of olive oil over the top.
3. Pistou can be stored for later use - add 2 tablespoons into each cavities of small ice cube trays. Freeze. Defrost each when ready to use.
4. Makes just over 1/2 cup

This recipe may not be reproduced without the consent of its author, Karen Sheer.