Chive Pesto
Whether you have too many chives in your garden or just love them, this spring Chive Pesto is perfect for you!
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.
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)