This autumn we have been excited to learn about different ways to use this fresh, tasty herb, and Erin discovered this delicious pesto.
1/2 lb. chervil (mostly leaves, a bit of stem works fine)
about 2 1/2 cups sunflower oil
3/4 cup walnuts or hazelnuts
Juice from one lemon (about 2 Tablespoons)
Garlic and Salt to taste
Combine these ingredients and blend. Add the sunflower oil 1/4 cup at a time and stop adding oil when the pesto is the consistency you like. Makes about 2 1/2 cups. Toss the pesto with pasta and serve along with baked winter squash, roasted radicchio, stuffed sweet peppers, and other autumn favorites. Yum.