Lynne Rossetto Kasper watched a cook on a horse farm in Umbria make a sauce right on her cutting board with wild chives she picked just outside the back door. Mincing everything may not follow traditional pesto technique which calls for crushing in a mortar, but I like the idea of this fast sauce made on a cutting board. Adjust the herbs with what you find at the market. Try this over rice and with couscous.
This pesto may be tossed with spaghetti, maccheroni, linguine, or the classic Ligurian pastas, trofie or trenette.
Put the sauce on the table so that diners can serve themselves, or portion it out in advance for serving.