Chive Pesto

June 25, 2013
7 Ratings
  • Makes 1 cup
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

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. 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.
Contest Entries

See what other Food52ers are saying.

  • susan g
    susan g
  • JanetFL
  • joyful
  • McWoods

10 Reviews

joyful August 20, 2022
This recipe is delicious!!! I halved the recipe, sub’d pistachios (already roasted & touch of salt) and used 4 basil leaves from my garden (as well as garlic chives vs chives). Highly reco!!
Kate's K. August 20, 2022
I’ll try your suggestion ~ adding a few basil leaves to the Chive Pesto sounds good. Thanks!
McWoods August 20, 2021
Here in SE Kansas I have what I call a zombie chive plant! This is the 3rd year it has returned and it is huge. This year I made chive blossom vinegar and I am so happy to have found this pesto recipe. I made as directed the first time. Love the different cheese from regular pesto. I'm making it again today using pine nuts so I can share with a friend who has a nut allergy. BTW it freezes well too! Thanks!
Kate's K. August 20, 2021
Glad it works for you too!
Rose_Sofia May 17, 2020
Chives are so prevalent in our garden and also the first thing to pop up during our long and chilly Maine springs. I've been looking for a good quick way to use them. This recipe is so great and adaptable, everyone in my family loves it!
Kate's K. May 17, 2020
So glad to hear it Rose_Sofia! I’ve made it a few times myself this Spring!
susan G. June 27, 2013
I've always wondered why chives didn't release more flavor. Now that I'm growing them, I'm happy to see that you've found a solution!
Kate's K. June 27, 2013
Yes, I wondered what all the fuss was about :-) More concentrated flavor with the pesto.
JanetFL June 25, 2013
Your recipe came to my rescue! I have an over-abundance of chives and will now be putting them to good use. Thank you!
Kate's K. June 25, 2013
I felt the same way! ~ Hope you enjoy it JanetFL