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.
Leftover parsley and walnut pesto is great with spaghetti.
The best thing about this dish of courgette spaghetti with a fresh tomato sauce is that it is a lower calorie alternative to the traditional pasta dish.
This pesto may be tossed with spaghetti, maccheroni, linguine, or the classic Ligurian pastas, trofie or trenette.