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
⅔ 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.)