CHERVIL PESTO

PESTO INGREDIENTS:
1 cup Chervil, washed
1/3 cup Pistachios, shelled
1/4 cup Olive Oil
1/3 cup Romano Cheese, grated
3-4 cloves Garlic, smashed
1 teaspoon Red Pepper Flakes
1 Lemon, Zest and Juice

METHOD: In a food processor or bullet, add all ingredients but the oil and pulse till well combined. Add oil, with a splash of water, as needed, to achieve preferred consistency.

SERVING SUGGESTIONS:

Pasta: Cook pasta of your choice until al dente in a pot of well salted boiling water. Reserve one cup of pasta water before draining. Once pasta is drained, return to pot and toss with several spoonfuls of pesto with splashes of reserved pasta water until desired sauciness and consistency is achieved. Enjoy!

Burrata (pictured): Plate a big scoop of pesto in a shallow dish. Top with ball of cheese and orange slices. Drizzle with olive oil, salt, pepper, and more chervil. Finish with forsythia blossoms, if you’ve got ‘em.