Chive Pesto

Chive Pesto

Chive Pesto is a bold twist on the traditional pesto. The combination of robust chives and mild spinach results in an aromatic yet not too strong variation.

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Chive Pesto

Lots of Chives

Hello everyone – happy (almost) weekend.

Who loves chives, please raise your hands? While I am not a huge fan of chives (I could eat it occasionally, but that’s not the herb I use a lot in cooking), my husband is. And since Andrew is the one who enjoys gardening, he couldn’t miss it.

If you don’t have chives in your garden, there’s a spoiler alert. It grows insanely fast! Even though it does not expand as much as mint, it’s always a lot of chives. Basically, chives, mint, oregano, and thyme are the only herbs doing extremely well. Unfortunately, I cannot say the same for other herbs, including basil and lavender.

Long story short – LOTS of chives means you need to utilize it, right? As I mentioned earlier, I cook with chives, but normally use it as a garnish. So, I didn’t have a choice but come up with something to use a huge bunch of chives. First I made this Potato Chive Soup, and it turned delicious! Still lots of chives left.

Chive Pesto

Then I made this Chive Pesto which turned delightful, too. Indeed, I love unusual pesto twists such as this Dandelion Pesto or this Pistachio Pesto.

Honestly, I was a bit worried that the taste of uncooked chives would be too overpowering and pungent. Luckily, it wasn’t! Of course, you can definitely feel the chives, it’s not subtle as in the mentioned above soup. But it’s strong in a very nice way. Besides I also used spinach and kale that help settle the flavour. The addition of nuts help, too. I used the combination of walnuts and pumpkin seeds, but you can use only one type or even different nuts. Pine nuts, cashews or almonds should work well!

How to Use Chive Pesto?

As any pesto, you can use it in many ways. We enjoyed it with potatoes and as a part of an egg salad. Toasts, wraps, and sandwiches. Or the addition to your veggie salad or even rice.

I hope you like Chive Pesto, and you will give it a try. If you make it, let me know in this post or send me an Instagram   message or share you photos adding the hashtag #havocinthekitchen.

Let me wish you a wonderful weekend and please stay tuned as I will return to lilac-infused recipes next week! In a meantime, you can enjoy this fancy Lilac Martini Vermouth Cocktail.

Cheers!

Chive Pesto
Chive Pesto

Chive Pesto

Recipe by Ben | HavocinthekitchenCourse: Appetizers, Sauce, Condiments
Servings

8

servings
Prep time

5

minutes
Cooking time

10

minutes

Chive Pesto is a bold twist on the traditional pesto. The combination of robust chives and mild spinach results in an aromatic yet not too strong variation.

Ingredients

  • 1 cup nuts or seeds, toasted (I used walnuts and pumpkin seeds)

  • 1 and 1/2 cups of greens like spinach or kale

  • medium bunch of chives (about 1 and 1/2 cups chopped, less or more, to taste)

  • 1/4 cup freshly grated Parmesan

  • ~ 1/2 cup extra virgin olive oil

  • 1/2 tsp of lemon juice, or to taste

  • ~ 1/4 tsp salt, or to taste

Directions

  • Place all ingredients except the Parmesan into a blender or food processor. Process until smooth. If it’s too thick, slowly add a bit more olive oil or even water.
  • Add the Parmesan and continue to blend, until the mixture has a chunky or smooth consistency. For a smooth version, you might need to incorporate more olive oil or water. For a chucky and drier version, you can decrease the amount of oil or use more nuts.
  • Refrigerate and eat within 3 days. Enjoy!

20 thoughts on “Chive Pesto

  1. Raymund says:

    Another creative creation Ben, I think I would love this so much compared to the traditional pesto, the flavour of chives for is great for a sauce like this

  2. David @ Spiced says:

    I absolutely love chives! We have some growing here in the yard, and we’re lucky that they come back each year – it’s one of the few things that does come back. However, I’ve never tried chive pesto – what a fun idea! Also, sorry to hear about your lavender plant…
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    • Ben | Havocinthekitchen says:

      Thank you Sherry!
      Hum, good question. Nope I think we have regular chives. No garlic flavour, either.
      The mild taste comes from combining the chives with other greens like kale, arugula, etc. Not a huge fan of kale myself, but it was just available as the combination with arugula this time :) Totally, you could use any other greens like spinach (for mild) or arugula (for peppery, more robust) pesto!

  3. Janis says:

    This is delicious! I used the flowers (which are edible) for a garnish over the pesto when I put it on pasta–it looked so beautiful! The blossoms and chive flower buds are also damn good in biscuits.

  4. Jeff the Chef says:

    I think I’m a lot like you: I use chives as a garnish, and am then challeneged to figure out what to do with the remainder. Recipes like this are the heart and soul of home cooking, I think. Figuring out what to do with ingredients on hand can be quite challenging! Thanks for the marvelous idea!

  5. Marissa says:

    We just planted another half dozen chive plants in our yard last weekend because we love them so much. So I know we’d love this riff on classic pesto. Definitely a must try recipe!

    Have a wonderful weekend, Ben!

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