Chive pesto is a bright and lively delight for your taste buds. If you've got a clump of chives, you've got the makings of this amazing pesto in less than 10 minutes. Chive pesto's bold flavour complements so many different dishes (it freezes well, too).
Spring comes a little later to us here in the north. It takes a long time for the heat of the sun to wake up the sleeping plants. The chives are always the first sign of green in our spring garden. We have several big clumps of them. I love to snip these mild green onions for salads and to brighten up our meals. But since I've discovered chive pesto, I happily cut down a whole clump at a time to make jars of this culinary treasure. It packs such a punch - it's zesty and loaded with cheesy, mild onion flavour. The faint hint of lemon really brings out and balances the chives' light heat. We've been loading it on crackers, stirring it into gnocchi, and layering it on sandwiches and eggs.
I love using chives to make chive blossom vinegar, too, and this zesty Chive and Egg Pasta Salad. Or sautéed with fresh mushrooms.
A Peek at our Emerging Spring Garden
I love walking around every morning to see what new spring surprises there are to see in the yard. After our long winter, the tender shoots and delicate colours bring renewed joy and delight - a treasure that feels like it's the first time every year.
The raspberries are greening up in the orchard garden, and the plum trees are blooming behind them. The rhubarb is robust and will be ready soon.
In the vegetable garden, we'll be eating asparagus soon! And the garlic I planted last year is up and growing vigorously.
We've had cool, cloudy weather these past few weeks, so the garden had to go in, rain or not. Luckily we had some willing helpers to plant. My mom and nephew were troopers, and with their help we got most of the garden planted, even though it rained and drizzled all day.
Smiles and hard work.
Now it's time to make pesto from our generous clumps of chives.
How to Make Chive Pesto in 10 Minutes
What you'll need:
It really is quick and simple: coarsely chop the chives, grate the cheese and zest the lemon. Then put everything but the oil into the food processor bowl. Whiz it up until the ingredients are well chopped, then slowly drizzle in the oil through the feed tube and process the chive pesto until it is a smooth but chunky paste. If you prefer a looser pesto, add more oil, one tablespoon at a time until it is to your liking. Keep in mind that chive pesto does get slightly thicker over time.
You've got an instant appetizer/sauce/spread/condiment/dip that is zesty and flavourful, adding a magic touch to everything you use it on.
How to Use it?
- on pasta - dollop a few spoonfuls of chive pasta onto al dente cooked pasta, add a spoonful of pasta cooking water to loosen it, and an extra sprinkle of salt.
- on chicken or seafood. It's great stirred in to sautéed shrimp with an extra squeeze of lemon juice.
- on grilled meats
- on baked potatoes
- in an omelet or stirred into scrambled eggs at the last minute
- on burgers or sandwiches - use as is, or you can also mix it with mayonnaise to make a great sandwich spread.
- on crackers as an appetizer
- as a garnish on soups - add a spoonful to each bowl and swirl it in for extra flavour
- as a dip for veggies - use as is, or mix with a bit of sour cream and mayonnaise
Does Chive Pesto Freeze Well?
Yes, chive pesto freezes very well. Pack it into small mason jars or freezer-safe containers, filling them about ½-inch (1 cm) from the top. Smooth the surface of the pesto, then pour over a thin layer of olive oil. Secure the lids and set them into the freezer upright until they are frozen. Freeze the pesto for up to 6 months.
Chive pesto thickens up a bit after a few days, so it benefits from another splash of olive oil to loosen it if you find it's too stiff.
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Guten Appetit!
Chive Pesto
Ingredients
- 4 cups (135 g) chives, cut into 1" (2.5cm) lengths, loosely packed
- ¾ cup (75 g) freshly grated Parmesan cheese
- ½ cup (60 g) slivered almonds
- 1 clove garlic
- zest of half a lemon (about 1½ teaspoons)
- juice of half a lemon (about 1½ tablespoons)
- ¼ teaspoon pepper
- ⅔ cup (160 ml) extra virgin olive oil, more if needed
Instructions
- Add the chives, Parmesan cheese, almonds, garlic, lemon zest and juice, and pepper to the bowl of a food processor, and whiz until everything is coarsely chopped.
- With the motor running, add the oil in a thin stream and continue processing until the pest is a homogeneous and slightly chunky paste.
- If you want a looser pesto, add more olive oil, a bit at a time, until it's your desired consistency. (Note: This pesto firms up a bit as it rests, so you may need to add more olive oil to loosen it every time you use it.)
- Makes about 1⅔ cups (300 ml).
Wendy
Wow another winning recipe!! I think that would be sooo delicious on pasta I love your garden pictures, your yard looks amazing already
Margaret
Awww, thanks so much, Wendy ❤️❤️ The pesto IS good on pasta. (I've been eating it with a spoon, too.) This is the best time of the year for the yard - it looks good for five minutes!
Meredith Jane Adams
This looks amazing Margaret! We certainly have lots of chives and this is a great way to use them. Thanks for sharing!
Margaret
You're so welcome, Meredith. 🙂 Seeing those first chives every spring just makes me happy - and excited to use them!
Linda Johnson
I love the photos of your yard - you have so many unique ideas.
Margaret
Thanks so much, Linda 🥰 I love that the weeds don't show up in the photos, they're still small. But in a few weeks we'll be going full speed to keep up with them!