(Updated with video in 2020.)YESTERDAY, I took some freshly-cut chives, and processed them together with garlic, almonds, Parmesan cheese and a little olive oil. The result? Well, let’s just say that after one bite, my eyes rolled to the back of my head. After two bites, I knew I’d have to share the recipe with you:
To watch me make Chive Pesto in real time, just click the “play” arrow above.
Ingredients for 1 1/2 cups of sauce
4 cups (or more) chopped fresh “common” (not “garlic”) chives
2 oz. slivered almonds
1 cup freshly-grated Parmesan cheese
1 garlic clove, roughly chopped
1/4 cup (or more) olive oil
Don’t have a clump of chives in your garden? Then you must plant one. Right away. Not only is this herb perfect for pesto, but its flowers are necessary for this irresistible elixir.
Don’t have a garden? You can obtain already-cut stems from your local farm-stand or supermarket.
That’s Lily, my sous-chef. To date, she’s the only beagle to have earned a certificate from the Cordon Bleu in Paris. The certificate was for eating, not cooking. Her specialty is Chicken with 40 Cloves of Garlic.
Turn the machine on, and give these ingredients a quick spin just to chop them finely.
With the machine running, add olive oil to desired consistency. I used only one 1/4 cup oil, because I wanted a thick, spread-able pesto. If you want a thin pesto that you can toss with your pasta or cooked veggies, by all means add up to one 1/2 cup of oil.
Now taste the sauce. Does it need extra cheese, extra almonds (for crunch), or, perchance, extra chives? Add more of these ingredients to suit your taste.
I would not, however, add any salt. Speaking from experience, the Parmesan cheese offers all the sodium this poetry requires.
Need a few serving ideas? I can offer these:
Chive Pesto is terrific for dipping. I have every intention of serving the sauce on Saturday, when friends David, Robert, Charlotte and Miranda come for dinner. We’ll enjoy the pesto during the cocktail hour, along with crackers and martinis.
For a quick snack, simply spread thin slices of French baguette with Chive Pesto. The slices pictured above are heading over to Brenda Johnson, my taste-tester. I’d hate for her to miss out on this deliciousness.
Of course, I don’t want you to miss out on the pleasures of Chive Pesto, either. In the comments field below, let me know if you might make this magic sometime soon. As always, I love hearing from you.
Here’s the printable:
Folks, Chive Pesto is about as delicious as delicious can be. Don’t make me beg you to try it.
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