4cups(135 g) chives, cut into 1" (2.5cm) lengths, loosely packed
¾cup(75 g) freshly grated Parmesan cheese
½cup(60 g) slivered almonds
1clovegarlic
zest of half a lemon (about 1½ teaspoons)
juice of half a lemon(about 1½ tablespoons)
¼teaspoonpepper
⅔cup(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).
Notes
Chive pesto freezes well. Put it into small jars or freezer containers, filling it ½ inch (1 cm) from the top of the jar. Smooth the top and pour on a thin layer of olive oil (to keep the top from oxidizing). Seal the jar and freeze for up to 1 year.The pesto will keep in the fridge for up to a week. Every time you scoop some out of the jar, add a thin layer of olive oil to the top and it will keep well.Use it on chicken or fish, or stir it into pasta (with some extra pasta cooking water and a sprinkle of salt). Serve it as a dip for veggies or an appetizer spread on crackers, layer it on burgers or on sandwiches under cheese, cold cuts, egg salad, or tuna salad. Serve it on baked potatoes or on eggs or omelets, too.