Gluten Free Chive Pesto

Ingredients:

• 1-1/4 cups chives, minced
• 1/2 cup freshly grated Parmigiano-Reggiano (or Parmesan) cheese (or Kraft canister Parmesan)
• 3 tablespoons superfine blanched almond flour (Bob's Red Mill) (or ground blanched almonds)
• 1 small clove garlic, shaved
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons white truffle oil (or more extra-virgin olive oil)
• 1/4+1/8 teaspoon ground white pepper
• 1/4 - 3/8 teaspoon salt
• Gluten free pasta (2 ounces per person) (optional)
• 1/2 pound chicken breast, cut into bite sizes and fried

Instructions:

1. Add all of the ingredients to the food processor and puree until creamy. Cover and refrigerate until needed.
2. If using with pasta, cook the pasta*, drain, and reserve the hot pasta water. Combine equal amounts of chive pesto with an equal amount of pasta water.  (For the two of us, I cooked 4 ounces of penne rigate for 9 to 10 minutes. Then, I drained and reserved the hot pasta water. I added half of the pesto recipe (about 5 tablespoons) to the cooked pasta along with 5 tablespoons of pasta water and tossed. It turned out perfectly tossed with chicken! Then I garnished it with additional grated cheese.)
3. Otherwise, spread on crackers, toasted sliced baguettes, halved toasted baguettes (similar to garlic bread), or spread on grilled chicken breasts or fish.

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