Lets start by placing a sauté pan over medium heat. To the pan add your pine nuts, and toast until they become fragrant.
***TIP: make sure the pan is dry, do not add oil because the nuts have a natural oil they give off while toasting
***TIP: they toast up fast, don’t walk aways because they could burn
In a food processor add basil, chives, parsley, garlic, lemon juice, pine nuts, salt & pepper, and parmesan cheese. Pulse it a couple times to chop all the ingredients.
Now, turn you food processor on. Slowly pour in olive oil to the herb mixture.
Once combined add it to pasta or place in a sealable container and refrigerate.
***TIP: a good way to freeze pesto is to place it in ice cube trays. One cube normally serves one person; so it is wonderful for nights it is just you and you don’t want to over cook!