Chive Pesto with Walnuts and Pumpkin Seeds

This Chive Pesto with Walnuts and Pumpkin Seeds is a fresh spring herb sauce made with vibrant chives, toasted nuts and seeds, garlic, olive oil, and Parmesan. Bright, garlicky, and pleasantly nutty, this homemade pesto delivers bold flavour while remaining beautifully balanced.

Hey, folks — today we’re celebrating one of the most underrated spring herbs. If your garden is overflowing with chives, this is one of the best ways to use them. So, let’s dive into this Chive Pesto with Walnuts and Pumpkin Seeds.

Why You’ll Love This Chive Pesto

• Fresh and vibrant. Chives bring a clean, mildly oniony flavour that feels distinctly spring-like.
• Nutty depth. Toasted walnuts and pumpkin seeds add richness and subtle crunch.
• Balanced flavour. Garlic and Parmesan enhance the herbs without overpowering them.
• Versatile. It works with pasta, vegetables, sandwiches, and more.
• Easy to make. A few ingredients and a food processor are all you need.

Flavour and Texture Profile

This Chive Pesto is bright and herbaceous with gentle garlic notes and a pleasant savoury finish from Parmesan. The toasted walnuts contribute warmth and body, while pumpkin seeds add mild nuttiness and a subtle earthy undertone. Depending on how long you blend it, the texture can range from rustic and slightly coarse to smooth and silky.

Ingredients You’ll Need for This Chive Pesto

To make this Chive Pesto with Walnuts and Pumpkin Seeds, you’ll need a handful of fresh ingredients that work together harmoniously.

• Fresh chives. The star ingredient, providing vibrant colour and mild onion flavour.
• Walnuts. Lightly toasted to enhance their nutty aroma and richness.
• Pumpkin seeds. Add texture and a delicate earthy note.
• Garlic. Brings depth and a savoury backbone.
• Freshly grated Parmesan. Adds saltiness and umami.
• Extra virgin olive oil. Creates a smooth, emulsified sauce.
• Lemon juice. Brightens the flavours and balances the richness.
• Salt and pepper. Adjust to taste.

How to Make Chive Pesto

To prepare this Chive Pesto, first toast the walnuts and pumpkin seeds in a dry skillet over medium heat until fragrant, then allow them to cool.

Add the chives, toasted nuts and seeds, garlic, lemon juice, and olive oil to a food processor. Blend until mostly smooth, scraping down the sides as needed. Then add the Parmesan and pulse briefly to combine. Adjust the consistency with additional olive oil if needed, and season to taste.

Transfer to a jar, smooth the surface, and drizzle a thin layer of olive oil on top to preserve freshness. Refrigerate for up to 4 days.

Possible Additions and Variations

• Spinach or arugula. Blend in a handful for a milder flavour and extra volume.
• Pine nuts instead of walnuts. For a more traditional pesto profile.
• Sunflower seeds instead of pumpkin seeds. A budget-friendly alternative.
• Nutritional yeast instead of Parmesan. For a dairy-free option.
• Extra lemon zest. Adds brightness and freshness.
• Chilli flakes. For gentle heat.

How to Use Chive Pesto

• Toss with warm pasta or gnocchi.
• Spread over toasted bread or crostini.
• Spoon onto grilled chicken or fish.
• Stir into scrambled eggs or omelettes.
• Drizzle over roasted potatoes or vegetables.
• Add to sandwiches and wraps for extra flavour.

More Delicious Recipes

Are you looking for more fun recipes, just like this Chive Pesto with Walnuts and Pumpkin Seeds? Then be sure to check more recipes below:

• Dandelion Greens Pesto with Walnuts – Bold Spring Recipe
• Oregano Pesto Recipe
• Pistachio Pesto (With Spinach and Parsley)

I’d love for you to try this Chive Pesto with Walnuts and Pumpkin Seeds. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

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Chive Pesto with Walnuts and Pumpkin Seeds

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Condiments Sauces and Compound Butter, Cheese Dips and Spreads

Chive Pesto with walnuts and pumpkin seeds is a fresh spring herb sauce with vibrant flavour and nutty depth. Perfect for pasta or toast.

Servings

8

servings

Prep time

5

minutes

Cooking time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 cup (120 g) toasted nuts or seeds, such as walnuts, pumpkin seeds, almonds, or a combination

• 1½ cups (about 45–60 g) fresh greens, lightly packed (spinach, kale, arugula, or a mix)

• 1 medium bunch chives, chopped (about 1½ cups loosely packed; adjust to taste)

• ¼ cup (25 g) freshly grated Parmesan cheese

• ½ cup (120 ml) extra virgin olive oil, plus more as needed

• ½ teaspoon (2–3 ml) fresh lemon juice, or to taste

• ¼ teaspoon salt, or to taste

Directions

• Blend the base.
  Place the toasted nuts or seeds, greens, chives, olive oil, lemon juice, and salt in a blender or food processor. Process until mostly smooth, scraping down the sides as needed. If the mixture is too thick, drizzle in a little more olive oil or a tablespoon of water at a time until it blends easily.
• Add the Parmesan.
  Add the grated Parmesan and pulse to combine. Blend to your preferred texture:
  – For a smooth, creamy pesto, process longer and add a bit more olive oil or water if needed.
  – For a chunkier, thicker pesto, pulse briefly and reduce the oil slightly or increase the nuts.
• Adjust and store.
  Taste and adjust seasoning with additional salt or lemon juice if needed. Transfer to a jar or airtight container and refrigerate for up to 3 days.