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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
cups chopped onion chives
cup chopped walnuts, toasted
cup Cotija parmesan (Mexican parmesan) or Italian parm
plump garlic clove, chopped
cup extra virgin olive oil
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