Whether you have too many chives in your garden or just love them, this spring Chive Pesto is perfect for you!
Chives are one of those innocuous alliums that can get lost among their bolder cousins, like shallots or scallions. But they are a beautiful herb in their own right, and they really shine in this pesto recipe.
Pesto is one of my top favorite foods of all time. It’s versatile not only in what it can be used with, but also what it can be made from. One of my most popular recipes here on the blog is my kale pesto recipe, but I also have a great carrot top pesto that is more under-the-radar. This chive pesto, on the other hand, has its own unique flavor profile. Because chives are in the allium family, they have a mild onion-y, garlic-y taste that stands on its own with a little bit of basil and parsley. Combined with fresh lemon, lemon zest, parmesan, and sunflower seeds, it’s the perfect balance of flavors.
This recipe came about because I have a HUGE chive plant in my garden that has really taken off since last year. I planted it along with some other herbs, and let it be over the winter season. I didn’t touch it or water it at all, but in early March it came back with a vengeance! It’s just started to grow blossoms, and I have some recipes in mind for those. But for now, enjoy this pesto! :)
Chive Pesto FAQs
Can this pesto be frozen?
Yes! Store it in a freezer-safe container for up to two months.
What is pesto made of?
A traditional Italian pesto is made with basil, pine nuts, garlic, Parmesan, olive oil, and salt. While this is undoubtedly delicious, I always add fresh lemon to my pesto recipes. Basil has a very assertive flavor that becomes (in my opinion) so much more balanced when paired with lemon. Plus, when classic pesto comes with so much cheese and olive oil, a little acidity prevents it from being too rich. That way you can eat more of it!
How can this be called pesto if it’s made with different ingredients?
Listen, this is an online food blog!! I want people to be able to find this delicious recipe! If I titled it “coarsely blended chive sauce”, I don’t think many people would be too interested in it ;)
Is this chive pesto recipe easy?
Absolutely! Not only does it only take minutes to prepare, but it only requires a food processor to make. A lot of chefs will blanch their greens before adding to pesto. Blanching is a cooking technique where greens are briefly cooked in boiling water, then added to a bowl of ice water to “shock” them. This usually keeps the greens greener for longer. You can definitely include this technique if you want, but I’ve found the difference between blanched vs. non-blanched pestos to be negligible.
Can I use dried herbs for this recipe?
Unfortunately not. The fresh chives really need the bulk and freshness of the fresh basil and parsley in order for this recipe to work.
Chive Pesto
Ingredients
- 2 Cloves Garlic
- 1/4 Cup Roasted Salted Sunflower Seeds (see notes)
- 1/2 Tbsp Lemon Zest
- Juice from 1/2 Lemon
- 1/4 Tsp Salt or more to taste
- Black Pepper to taste
- Red Pepper Flakes to taste, optional
- 1 Cup Chives packed
- 1/2 Cup Fresh Basil packed
- 1/2 Cup Fresh Parsley packed
- 1/3 Cup Extra Virgin Olive Oil
- 1/3 Cup Freshly Grated Parmesan
Instructions
- In your food processor, add the garlic and sunflower seeds. Process on high until garlic and seeds are crumbled into small pieces.
- Then, add in the rest of the ingredients. Process until greens are very finely cut. Scrape down the sides of the food processor if needed to make sure every leaf is processed.
- LET THE PESTO SIT for about 5 minutes so that the flavors can all meld. Then, check seasoning. Add more salt, spices, cheese, or lemon juice if desired, and process again.
- Enjoy!
Notes
- If using unsalted sunflower seeds, add 1/2-1 tsp of salt to this recipe, instead of 1/4 tsp. Be sure to add in small increments, because Parmesan cheese can also be very salty.
- Feel free to sub Asiago, Romano, or another hard cheese if you don’t want to use parmesan.
P.S.
For more recipes and meal inspiration, be sure to follow along on Instagram and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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