Add all ingredients except the olive oil to a food processor and whir until well mixed (add a tiny bit of water if you need to enable the ingredients to blend better).

Once mixed, add the oil while whirring only until mixed then shut off. (Keep in mind, if blended too much, the polyphenols in the olive oil could spoil the flavor. If you prefer to play it safe, stir in additional olive oil by hand.)

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Add the lemon juice and briefly whir until combined.

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Turn out pesto into a bowl, add salt and pepper to taste and stir in more oil if necessary to prevent a pasty consistency. Garnish with fresh chive blossoms.

Bonus: add in oven-dried grape tomatoes (halved). Prep by simply salting them and place on cookie sheet, placing them in the oven at 200 degrees for 1 1/2 hours.

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(Pastas that pair well include Garlic Scapes Linguine, Fresh Herb Pappardelle, and Potato Chive Pasta!)