About the Recipe
Chive pesto is a vibrant taste of spring. Use this pesto on pasta, chicken, or fish, grilled or roasted meats, use it as a dip, a spread for crackers, or on sandwiches or burgers. Make a large batch and freeze it for year round freshness.
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
â…” cup (160 ml) extra virgin olive oil, (more if needed)
Preparation
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 its 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.)