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Author Notes: Wanting to use my plentiful chives for more than garnish I made this Chive Pesto in just a few minutes following the technique for most pestos. I discovered the chive taste became more pronounced in the pesto than as an addition to salads and eggs in it's pure form. I also used Cotija Parmesan because it saved me a trip to the store. I am now dolloping it on BBQ Chicken Pizza right after it comes out of the hot oven and loving it mixed with good quality mayonnaise and a tad of plain Greek yogurt as a sandwich spread. —Kate's Kitchen
Makes 1 cup
- 2 cups chopped onion chives
- 1/3 cup chopped walnuts, toasted
- 1/3 cup Cotija parmesan (Mexican parmesan) or Italian parm
- 1 plump garlic clove, chopped
- 1/4 cup extra virgin olive oil
- 1/2 juicy lemon squeezed without seeds
- Chop chives and add to bowl of food processor. Add all the other ingredients except the olive oil and whirl it up until chopped and mixed well.
- Slowly add the olive oil down the tube while the processor is on and whirl until it is pesto like consistency. I squeezed about 1/2 lemon into the mixture which seemed to brightened it and then gave it another spin until mixed well.
- If you prefer a more loose pesto, add more olive oil a tablespoon at a time (as described in step 2) until you get the consistency you like.
- This recipe was entered in the contest for Your Best Fresh Herbs
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