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.
Print
Chive & Asparagus Pesto
- Prep Time: 5 minutes
- Total Time: 5 minutes
Ingredients
- 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
Instructions
- In a handi chopper or food processor, blend up all the ingredients until it forms a pretty green puree.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at What’d you do this weekend?, Try a New Recipe Tuesday, Food on Friday and Wednesday Extravaganza.
4 comments
I have grown chives for several years now without using them very often. Now I have the perfect thing to do with them!
[…] kinds of pesto. I used my mixed herb pesto, but you could mix it up by trying basil pesto, chive pesto, cilantro pesto or sundried tomato pesto would be marvelous too. Or even a fresh tomato pesto. I […]
[…] think this recipe would work with other pestos (especially chive asparagus pesto or why not pesto rosso, a sun dried tomato pesto that is filled with umami), but haven’t […]
[…] recipe, you can substitute kale pesto, spinach pesto, sun-dried tomato pesto, mixed herb pesto, asparagus chive pesto or any number of other creative […]