Chervil 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 T.)

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.