Pesto

• 1/4 pound pigs' liver
• 2 tablespoons butter
• 1 teaspoon chives chopped
• 1/2 cup cheese sharp white, grated
• 2 cups basil fresh
• 2 each garlic cloves
• 1/4 cup walnuts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup olive oil

1. Saute the liver in the butter; when cool, remove from pan and chop coarsely.
2. In a blender or food processor combine the basil, garlic, walnuts, chives, cheese, salt, pepper, and 1/4 cup of the olive oil.
3. Blend at low speed until a puree consistency is achieved.
4. Slowly add the remaining oil, blending at low speed until the oil is completely incorporated and the consistency is that of whipped cream.
5. Add the liver and blend another 5 seconds and no longer; the texture of the liver should be discernible.
6. Serve as a spread for crackers or as a sauce for spaghetti; if the latter, increase the oil to 1 1/2 cups.

butter, chives, cheese sharp white, basil fresh, garlic, walnuts, salt, black pepper, olive oil

Taken from recipeland.com/recipe/v/pesto-32499 (may not work)