Chive Asparagus Pesto

I learn the most marvelous things from my friends. This one I learned from one of my yoga friends: You don’t have to wait for basil season to have pesto.  She mentioned to us very casually that she had made chive pesto one day in conversation … and the conversation went on and we were talking about something else and my brain said “wait a minute … did she say CHIVE pesto?”

So I quizzed her a little on her method. She looked at me a little odd like don’t I know how to make chive pesto? Turns out, it’s just like making regular basil pesto except you use chives in place of the basil.

The flavor has a more intense onion flavor than pesto usually has, which is quite all right with me because I LOVE onions. It’s wonderful on sandwiches and I am sure it’s great on pasta  and pizza too. It’s so quick to make! If you have loads of chives coming up in the garden, give it a try. If they happen to be flowering, that’s quite all right–you can toss the flowers into the pesto too.

Chive & Asparagus Pesto

• Prep Time: 5 minutes
• Total Time: 5 minutes

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Ingredients

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• A big handful of fresh chives (mine weighed 1.65 oz.) or green onions
• 1/2 cup shredded Asiago or Parmesan cheese
• 1/4 cup pinon nuts
• 1 – 3 cloves of garlic, peeled
• 2 Tablespoons extra virgin olive oil
• 1/2 cup chopped cooked leftover asparagus

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Instructions

1. In a handi chopper or food processor, blend up all the ingredients until it forms a pretty green puree.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at What’d you do this weekend?,  Try a New Recipe Tuesday, Food on Friday and Wednesday Extravaganza.