Last updated on February 23rd, 2024
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:
Chive Pesto
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
For the very best chives, head out to the garden with scissors or hand-pruners, and give your chives a hair-cut. Don’t worry — the plant will re-grow itself in no time at all.
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.
To start, roughly chop the herbs. You’ll need at least 4 cups of chives for this recipe.
Then pour the chives into the work bowl of your food processor.
Add 2 ounces of slivered almonds. (Most supermarkets sell 2-oz packages of slivered almonds.)
Also add one cup of freshly-grated Parmesan cheese.
Did someone say cheese?
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.
Back to the pesto: Roughly chop one clove of garlic, and add it to the food processor.
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.
Presto – you’ve got pesto!
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.
You won’t believe what Chive Pesto will do for a piece of steamed cod. I’d say it’s a marriage made in heaven.
It’s also marvelous on hot, cooked pasta, such as the linguine pictured above.
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:
Got Chives? Make Chive Pesto! You'll find this garden-fresh goodness is delicious on almost everything, including crackers, bread, pasta, grilled chicken, and steamed fish fillets.
Ingredients
- 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
Instructions
- Toss the chives, almonds, cheese, and garlic into the work bowl of your food processor. Pulse until all ingredients are finely-chopped. Then, with the machine running, add olive oil to desired consistency. One 1/4 cup oil with give you a spread-able pesto; add more oil to produce a pourable sauce for pasta.
- Serve on crackers, on slices of toasted baguette, on cod or another white fish, or toss with pasta.
Folks, Chive Pesto is about as delicious as delicious can be. Don’t make me beg you to try it.
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Brenda Johnson says
Delicious indeed!!! I polished off the whole plate of pesto covered baguette slices in no time! (While Kevin and I discussed just how many uses there are for such a versatile concoction!) This verdant blend of creamy textured -full of flavor springtime wonderfulness would indeed be a perfect partner for so many things…. from appetizers to main dishes! Well done as always dear friend!!!!
terry says
lol, I knew as I was scrolling down that when I saw the picture of the cheese, the next picture would be of Lily 🙂
I have never tried pesto, but the fish with the pesto on top looks mighty tempting!
Nancy@livininthegreen says
What a great idea and recipe for chives!! I have SO many chives that I always figure it’s such a waste to not use them more. Thanks for sharing what sounds like an amazingly delicious recipe…can’t wait to try it myself!
Kevin Lee Jacobs says
Nancy – After you try this pesto, you’ll wish you had even more chives in your garden. Honest.
Tanya Narzt says
Sounds wonderful, I can hardly wait! I have chives that are about 1 inch tall at the moment.
Kristen Effler says
My chives are bursting….great timing! Thanks for the great photos, the step-by-step and the entertaining ones.
Diane says
If I use garlic chives – which I have in OVER abundance – should I omit the garlic?
Kevin Lee Jacobs says
Diane – Because I used common chives for this recipe, I can’t answer your garlic-chives question with any degree of certainty. But my best guess is yes — include the garlic. Would love to know how this recipe turns out for you.
Cathy says
OMG…! Was just gazing at my huge clump of chives after our May 1st snow storm in Denver, looking perk-fect-ly ready for some action! Will most definitely give this lovely recipe a go! Thanks Kevin.
Tiffany says
Wow! I saw this recipe as I was toasting the remainder of the bulk almonds I had, so I used toasted almonds. I don’t have anything to compare it to, but it is amazing! Have you ever frozen this pesto? I freeze huge quantities of basil pesto, but I’ve found that the cheese gets a strange taste after freezing, so I usually leave it out of the recipe and add it when I use it. I imagine this would work pretty much the same.
Mary says
If I cut the chives now will I still get blossoms this summer?
Kevin Lee Jacobs says
Tiffany – So glad you tried the pesto and liked it. Thanks for the tip re: freezing without cheese.
Mary – Yes, as long as you don’t cut the emerging blossoms while cutting the green growth. (I want chive flowers, too!)
Gloria Duy says
That sounds WAY better than basil and pine nuts! Have you ever made vinegar from the pink chive blossoms? It is beautiful and tasty.
Joy says
Will give this a try! Just one word of warning, don’t give your dog too much garlic, it’s not good for them. Nor is chocolate or grapes 🙂
Lynne says
I was looking for something to do with a bumper crop of lemon grass and experimented with lemon grass and mint as a pesto for fish. It was yummy. It could be make a little sweet or savory. Take your choice.
Kevin Lee Jacobs says
Gloria Duy – I love chive blossom vinegar, too. My version is linked above. Just click on the phrase “this irresistible elixir” under the fourth photograph.
Joy – Lily likes to watch me cook, but I seldom let her taste-test!
Sandy says
I’m going out right now to harvest all the chive plants in my garden. Just the other day, I was complaining about how my chives had reseeded themselves over the years in my garden. No more complaining! I will treasure every clump!
Holly Jacobs says
I was just wondering what to do with all my chives when I spotted this recipe…thanks! It’s awesome. I served it on a slightly sweet whole grain cracker, but want to try it on fish next.
Holly
Anna Lapping says
My chives are going full tilt. I’ll have to make some of this for sure. I love the idea of using it on steamed (or broiled) fish. Last year I made the chive flower vinegar you recommend and am on my last bottle, so the flowers will be used as well.
sara swift says
Kevin
One of my delights on Sunday is to view your blog and feast on your garden and culinary offerings.
Only wished I lived closer to not only view the gardens but to sample the goodies. In an ideal world you could fax those luscious goodies to my home in Boulder Co.
Sara Swift
Pam says
I want to know how Lily keeps her hourglass figure?
Judy Pennington says
Exactly what is the difference between chives and young green onions?
Candi says
I never thought to pesto or chop to save chives or mint before. Great ideas. I’m not big on onion? Does the chive pesto taste heavy on the onion side or do the other flavors mild it out?
I have mint taking over a flower bed. I’ve got a couple square yards worth to rip out. I’ve dried it in the past. I think I’ll try chopping some to store as a paste now.
I always chop basil both as a full pesto or just with some oil to save. I keep it in a jar in the fridge. Then when I need some I just spoon it into a bowl and add more oil to thin it out. Saves great. Also, if you don’t have enough ingredients for the full pesto, just blend up what you have and save. Then when you go to use some, just spoon some out and add what ever it needs to finish making a full pesto.
Gretchen says
Memo to self: plant more chives!! This pesto is irresistable. Many thanks for the favor of this recipe.
Deloris says
Well pooh, I dug up clumps and shared last year and I have one nice clump of chives but they have flower buds. Guess I’ll make the vinegar and then make the pesto. I LOVE I got your email each week to gaze at and want to be your next door neighbor!
Patty says
Wonderful. Ate it with pita chips. Then spread a thin layer on a grilled cheese sandwich. The pesto took it to the next level. Thanks for sharing.
Betty-Anne says
Thank you so much for another recipe to enjoy springs bounty. I am going to have to invite my sister and husband over for a barbeque and have this as an appetizer. I see you like my favourite crackers.
Bobbi says
It sounds wonderful. I do have a question, how do you get your chives to go so tall mine are so little?
Monica says
I’m so excited! My friend introduced me to Garlic Chives! We put them on everything. Thanks for the recipe!
Caitilin says
I made some right away! Yummy! I wonder if it will freeze as well as basil pesto?
doris ayla dumont says
if it wasnt 9:30 pm , i would rush out and cut those chives. yall got me so excited about trying the pesto
Tidbits & Significant Things says
This seems like a great recipe for my harvested wild chives that I replanted on my balcony! Thanks for the recipe!
Jan Herperger says
This recipe looks yummy and I’ve cut and pasted it into my recipe files to try later on. BUT, tonight I made your Mushroom, Spinach and Rosemary Tart with the Pate Brisee crust and it was indeed delicious. It didn’t Look as gorgeous as yours, but it tasted Very nice indeed! I also make your yoghurt and love it. Thanks for your blog.
wendy says
I have garlic chives…do you think they would work too?
Susi says
David, Robert, Charlotte and Miranda are SOOOOOOO darn lucky!
Maggie says
Yes indeed, sounds scrumptious, I have loads of chives. I make my own
basil pesto (grandma’s recipe) and was looking for something new to
share with my garden club. Thanks much.
Ann Honer says
Just wanted you to know that I finally made your Rustic Mushroom Tart. it was delicious, and the Pate Brisee was a breeze to make.
Thank you!
Kevin Lee Jacobs says
Ann – So glad you tried — and liked — the Mushroom Tart, and that you took the time to write. Pate Brisee is the best!
Naomi Shelton says
Mmmm, that looks so good! I have LOTS of chives. I read somewhere an eon ago that it is ood to plant them near your rose bushes to deter pests. So, I did and they have flourished, but I can’t say that I haven’t had any pests on my rose bushes over the years! But I definitely am going to try this recipe.
Changing the subject a little and speaking of Lily, and of dogs in general, does Lily have a story about how she came to be your sous chef? I am a great dog-lover and am always interested in how pets find their humans. Just curious.
Joann Hutto says
Tried the pesto tonight with fresh chives from my garden. Had it with linguini. Even my 7 year old son thought it was delicious!
Rae Gilson says
will you send me your blog, this is great!!!
thanks
Barbara says
Just made the chive pesto. It is insanely delicious. Thank you!
Diana says
Absolutely mouthwatering….I cooked mushrooms in butter and added them to the pesto and hot pasta. I will make more next time..Thank you for sharing.
Jackie says
A perfectly simple recipe. Too many chives? No such thing! As one of my dear friends would say – tastes like more!
Barbara says
Kevin, we absolutely LOVE this pesto, and I was so pleased to see the chives grow back so quickly. They definitely needed a haircut. The chive flowers are doing their thing in a cup of champagne vinegar as we speak. I’m new to your site and everything I have tried has been wonderful, including the chicken with 40 cloves of garlic.
Joan says
I have 2 huge patches of chives and always think what a waste as we use so little of them! Now I can make a nice pesto and enjoy those beautiful chives all summer! I too would love the new Cuisinart, as mine is about 10 years old and I need a new bowl very soon. I use it all the time.
Also, I love your home tour! I grew up in Hingham, MA. There are so many beautiful old homes there. Yours reminds me of the beautiful craftsmanship that old homes have, that is just not available anymore. Thanks for sharing!
krystyna says
Keven,this pesto sounds great, I have so much chives and like it,but I can’t have cheese,it is anything else I can use?
Amanda W says
Krystina, just don’t add the cheese. Will be just (well almost!) as tasty! I dumped my entire batch over some warm red skin potatoes for some scrumptious warm potato salad alongside some bbQ chicken. Mmmm! Great recipe Kevin! I have had my patch of chives for many many years, and never thought to pesto them!
Bonita Ghess says
Thanks all for sharing. I purchased garlic chives as the farmer’s market yesterday. I had planned to dehydrate them IR chop and freeze for later. Now I think I got to try this recipe. So many rave reviews from your bloggers. Thanks again:)
Kevin Lee Jacobs says
Hi Bonita – I used regular chives for this recipe. I’m not sure how it will turn out with garlic chives.
cathy a fox says
BEAUTIFUL.
Katherine W says
Got several packages of fresh chives from the food shelf – no one else wanted them – and my own plants are ready to be cut back, so I’m making a big batch of this today! Yum!
Kevin Lee Jacobs says
Katherine W – Great! Let me know how it turns out for you.
Susan says
Kevin,
If I can’t get rid of those pesky garlic chives, maybe I’ll put them to work with this recipe (sans chopped garlic). I also have a tendency to cut the oil & add a little water for consistency. Works good on basil pesto, anyway.
Marlyn says
If you plant a chive clump, you will have more clumps next year. They self seed very easily.
We have a party in early May to attend, that I signed up to bring an appetizer. I’m hoping my chives will be grown enough, to harvest some for this recipe. It looks yummy!
David says
Absolutely delicious. I made it using a hand blender and toasted pine nuts instead of almonds. Best thing I have made in ages!
Linda says
Served over pasta, chicken, tomato, and mushrooms. Excellent, even without help from a cute beagle.
Rosemary says
I substituted whole almonds instead of blanched. Worked fine. Think I would like it better with more olive oil. (used all I had) Delicious! will make it again and try it on the pasta. I am going to try freezing it. Would love to use that abundance of chives that I have.
Maggie says
Nice! Love your photo of the Robin.
Mary Jouver says
The chive pesto looks really good. Thanks for the recipe!
Jeri says
We have wild chives growing all over our back yard … are they safe to eat / use?
Lizzie McNett says
Had such as large amount of chives that we gave it a try. Raves from the crowd. Yum! A keeper. I think it might be divine on a good french baguette with slices of summer ripe tomatoes.
Alicia O'Neal says
I will try this recipe, looks tasty. I love presto anyway.
Teresa says
Bless you, this is my new favorite pesto !
Liz C in Salem says
My chive flowers are not open yet. Sigh, I have to wait a bit longer to try this. While living on Maui, I raised herbs for a French restaurant. With an abundance of herbs, one of my fav creations was (flat leaf) parsley pesto. Wow, very spicy…as I expect this will be. Thanks Kevin!
Francess says
Kevin, your chive pesto is a fabulous topping for grilled salmon patties, with or without thebun.
Dale says
Just mixed this up for dinner tonight. My eyes ran when I took the lid off the food processor. Good way to clean out my allergy laden sinuses!
Sw33tchef says
Kevin, I love your website! I’ve been a fan since I stumbled upon it and I must say thank you! Every detail is so perfect. Your attention to your followers is indeed lovely. I appreciate that you respond to all the comments, then often add more little tidbits there! Thank you. I bow to you!
Ahhhh says
Hio
Hello says
Hi
Fred parle says
Tried it with other nuts and other oils , the idea is great and you get great experience making Pesto at the drop of a hat from Chives to Wild Garlic to Almonds to Peanuts .However by sharing your Pestos you will make many friends and make your Cuisine more exciting . I use an egg in my Pestos now for more nutrition . Bonne Apetite ! Best yet is Steamed Conger Eel with Wild Garlic Sauce at Zero cost apart from oil and nuts .
Meredith says
Made a jar of this chive pesto just now, and it’s so delicious. Going to stock up and make some more for the winter! I certainly have enough chives, they are abundant in my garden, one of my favorite to grow 🙂 Thanks for the idea!
cecile says
thnx Kevin for always making a copy and pasye-version of your delicious receipes 🙂
Jeanne Meeks says
After reading your recipe, I ran right out to cut chives. The wild ramp leaves in my backyard also caught my eye, so I used ½ chives, ½ ramps. Oh yum. What a terrific recipe. My family and I got carried away. We ate much of the pesto on crackers, then slathered on chicken breasts as they baked, and then sauted a clump of pesto with yellow and red peppers which we then stirred into brown rice (turned a lovely green). Thank you for the recipe. I sing your praises to my friends, so you’ll have new visitors to your blog.
Edith says
I am wondering, what would you recommend for making a chive pesto that can be prepped now and used in the winter?
Kevin Lee Jacobs says
Hi Edith – You can freeze the pesto as is. Or, you can simply freeze the chives, as described in this post: How I Freeze A Year’s Supply of Herbs
Terry says
This chive pesto is to die for! I made some for our quilt retreat and everyone wanted the recipe, even the gals who do not grow chives. We spread it on our baguettes and also added it to our pasta one night. Such a great way to use up the chives before the first frost and it freezes really well for a little taste of summer on those wintry days. Love it!
Delores says
Kevin, Another winner-going out tomorrow and buy some to plant-hope its not too late in Texas–it was blazing hot today! In the mean time -going to buy some at the farmers market
Thank you, Thank you
LaMesha says
OMG!!! This sounds AMAZING! If only I wasn’t allergic to nuts… So sad about it (;
Ann says
I’m totally trying this. I have so many chive plants and I’m going to try it without nuts and garlic because I’m out of them because I just harvested my basil and made pesto with that. My chive plants have a garlic taste so I don’t think I need the extra garlic. Thanks so much!
Julie R says
Does anyone know the differences between chives and green onions ? And also what are the differences between common chives and garlic chives ? I have one of these growing in my garden, that comes up every year and I would like to figure out what kind I have. What I have growing in my garden, looks thicker than the ones that Kevin used in the chive pesto. Any clues anyone ? I will be making this pesto for sure, it looks so very yummy !
Sharon Bender says
Never thought of making pesto with chives, but why not? I don’t intend to store it for long, but I was wondering how long this might keep in glass in the fridge. Any rough idea? THX!!!
Marty says
Kevin, Wonder also about how long this will keep in the fridge? How about freezing it in small follows?
Jane says
could I make this and freeze in ice cube trays for later use, like putting in soups and stews?
Janet Ortega says
Yes I would like to use garlic chives as well. They are the only chives I can grow in the desert without the critters eating them.
Nelly O says
Wish I could be your Brenda Johnson 🙁 my chives are looking poor this year. Maybe it’s the variety I have but they aren’t fat, flowering right now. Maybe I missed the window?
Carol says
Can you use any other nut besides almonds?
Kevin Lee Jacobs says
Hi Carol – You can use any type of nut that floats your boat. Personally, if I couldn’t have almonds, I’d go with pine nuts.
Shelagh Morrison says
I will make this today! Your Kale Pesto recipe last summer was such a hit that I’m sure this one will also be a winner.
Question: is it a problem for the pesto if the chives are flowering ?( I know- run out & make Chive Flower Vinaigrette). Am I a groupie or what!
Kevin Lee Jacobs says
Hi Shelagh – Yes, Chive Blossom Vinegar! You can try to cut around the flowering stems when making pesto, but speaking from experience, this is very hard to do! Feel free to add the flowering stems/buds/flowers to your pesto!
Sarah says
Marvelous and amazing! I forget you can make pesto from just about any green thing – usually focusing on Genovese and Thai basil. I have made lemon basil pesto, tarragon pesto and will soon (probably today) add chive basil to the list. Thank you! -S
Mary Jouver says
Kevin how do you store this delicious looking pesto and how long will it keep?
Thanks….
Joni D. says
LOVE,LOVE, LOVE chive pesto!!! Have you tried Nasturtium pesto? Mmmm – made with nuts (I used pecans) and olive oil – also oregano pesto ! Love them all!
Kevin Lee Jacobs says
Hi Mary – Chive pesto will keep for a week in the fridge, or you can freeze it. Enjoy!
Hi Joni – Nasturtium pesto: a must-try for me.
Margie S says
“Well Bless your heart Kevin Lee Jacobs …you’ve made my mouth water again” -she (aka, me) says while looking for the snips! I’ve got chives growing in almost every planter in my garden so I’ll have plenty to make this delicious sounding spread. Thanks for giving us so many wonderful taste sensations! By the way if you don’t have a traditional herb garden just plant these awesome little herbs in your planters along with the flowers like I do. I look forward to your next tempting recipe!
Ralica says
I’m heading to the garden center to get my own chive plant. I was just looking at a bare spot in the garden this evening, so glad you offered up this recipe. Will try it soon.
Dee Dovey says
I made the chives pesto yesterday. I admit I didn’t know what to do with all the chives in just one clump that I had growing, so abundant, green and beautiful.
The chive pesto will now be an additional use of greens that I use to make pesto.
Previously, I’ve used these greens to make pesto, so I am not a novice at making pesto.
Parsley, Arugula, spinach, basil, asparagus, broccoli, Garlic Scapes, (Asparagus this month was a new one for me, and good)
I have included celery leaves and sage with some of these.
I don’t know how I’ve overlooked this wonderful source. A big thank you!
Jane Lyon says
This is great and actually can be adapted with any of your extra herbs. I also substitute walnuts for almonds with some herbs. I also blend chives with unsalted butter for a topping on a grilled steak. Fresh lemon or lime juice can also be used as a tasty ingredient in the pesto, especially if you are using it as an entree fish topping or as an accompaniment in fish tacos. Additionally, I use chive blossoms in rice vinegar with lemongrass and ginger for a really flavorful blend in all your Asian cooking. Bon appetit!
Amy says
This is my 1st year growing chives. The chive pesto sounds wonderful, and I can’t wait to try it! Only problem is….I do not have a food processor. Is there anything else I could possibly use instead? Any advice would be greatly appreciated! Thanks!
Daniel Brown says
You’re way ahead of me!
About 2 months ago, I looked across our new lawn and saw this weird plant that looked just like chives. A week later, I noticed them again and it really struck me how much they looked like chives. Finally, I went over to pull them out of the ground as a “weed” and, sure enough, they’re chives. I gathered probably a cup worth (if you chop them up) and made various dishes with them but I just gathered ANOTHER cup and thought, “What can I do with a ridiculous amount of chives? PESTO!”
Using almonds is a great call. It’ll be going on top of some roasted salmon and mustard-sauced lentils!
Maralee Thompson says
Just don’t take those purple blooms off. The monarchs are coming back and that’s their nectar food. The milkweed is just coming up and the monarch are laying their eggs on very small plants. They need both nectar and host plants. So please don’t cut those blooms off the chives. Thanks
Caro in Canada says
Wow, Kevin, this was so delicious, thank you! I’m in Alberta where our chives are budding and have grown about an inch a day over the last week. Huge. I haven’t even planted the annuals yet — that’s tomorrow. I was careful to leave the buds on, as want to make your chive blossom vinegar (maybe next weekend, if they keep up their current rate!). I followed the recipe (subbed whole roasted almonds), but maybe too much garlic as it had quite a bite from the very large clove I used. Added more oil, an ounce of pine nuts for sweetness, another ounce of almonds and a fistful of fresh basil. Served on brown rice linguine with cod.
Bonnie Clark says
I love pesto. I love chives. I never thought of making pesto with chives, until you, and wow! Thank you! Typically my chives get made into chive-infused olive oil, which is not too far off from this but this is fabulous as well.
Cheers
Deb Zillich says
Wow this is a great idea! My one lonely chive plant has become a multitude and produce much more than I can clip and put in salads and dishes. This will make use of a good chunk and not make me feel like they are going to waste. I can’t wait to try it. I discovered carrot top pesto last year and that was excellent as well!!
Cat says
How long will this last in the refrigerator? Can’t wait to try it with my chives on steroids!
Kevin Lee Jacobs says
Hi Cat – In my house, Chive Pesto lasts about 30 seconds in the refrigerator. In other homes, the pesto will remain fresh and wonderful for about a week. Enjoy it!
Carmen Cassivi (Quebec) says
Thank you for this recipe, my favorite herb is chive and it’s one more way to use that wonderful herb, I’m trying it today.
Norman says
Your chives look like green onions.
Lori says
This is the first time that I have ever left a comment on a recipe but I just had to on this one.
I can see why your eyes roll to the back of your head…Mine did too. This recipe is fantastic.
I went in search for ways to use all the chives that I have and decided to try this recipe. I need to plant more chives. This is the best pesto I have ever made. Thank you so much for sharing such a great recipe with everyone.
Kevin Lee Jacobs says
Hi Lori – I’m so glad you enjoyed the pesto. Also glad you took the time to post a comment!
phyllis says
I made your chive pesto for many years: to use in appetites, soups, pastas, frattata, seafood, etc. I freeze them in ice cube trays in the summer to use throughout the year. Thank you.
Sally Quinn says
Those triangle-shaped crackers look great — can I buy them somewhere online, or — don’t tell me you made them!
Kevin Lee Jacobs says
Hi Sally – The crackers came from my local supermarket. Wish I could remember the name of them — they were crisp and delicious!
Brenda says
I’m lamenting not planting garlic this year as I love garlic scape pesto for our pizza’s made in our wood fire oven. Ha ha but perhaps using your recipe and my all my “garlic” chive’s made into this pesto will be a good substitute … will let you know. Love all your great advice 🙂
Steph says
I was just thinking what to do with my chives and came upon your recipe. Oh my gosh……sooooo good! I had with bagel crisps and will probably have with pasta tonight. Thank you so much!!
Kevin Lee Jacobs says
Hi Steph – Thanks for the review. So glad the pesto worked out for you!
Susan S. says
I learned 2 things: the pesto and the flower vinegar today! My garlic chives grow near my patio, so I will use the ones close to it for the recipes and leave the more distant clumps for the pollinators ( several kinds of bees, including honeybees), who LOVE the flowers.
Joan G. says
I have grown chives for over 20 years and never thought to make chive pesto. I now have total respect for my chive plants. This recipe is so delightful !! I didn’t have fresh parmesan so I grated up some fresh mozzarella. I will be making this all summer long. Thank you, Kevin.
Julia says
Wondering if I would be able to can this? I have a bunch of chives in my new herb garden. They are very droopy which I can’t figure out why. If I harvest them now to make this will they grow back quickly?
Kevin Lee Jacobs says
Hi Julia – You can certainly freeze the pesto — I’m not sure about canning it. In any event, if you harvest the stems now, in mid-July, new stems will grow for a subsequent harvest in August or September. Enjoy!
Janet says
would like to know if the chive pesto freezes well?
Kevin Lee Jacobs says
Hi Janet — In my experience, this chive pesto freezes perfectly well. Just be sure to freeze it in an air-tight bag or tub. Enjoy!
Kathy says
I can’t wait to try out this recipe. I have a lovely batch of chives growing in my garden and I’m always on the hunt for new ways to incorporate them in my cooking. Thanks for sharing this great idea!
Kevin Lee Jacobs says
Hi Kathy – You’re absolutely welcome! Let me know how the pesto turns out for you — I’m hooked on the stuff!
Mary W says
I bet it would really make a spaghetti squash the star of the meal! I like chives in cream cheese on dark bread. I like chives as a wee tiny snack to wake up my mouth and keep it fresh. I like chives to look at in the garden. I think it would make a wonderful toupee. I’m going to plant a pot for my grandkids to cut and style occasionally just for fun.
Celia says
Silly as it sounds I have a clump of either chives or garlic scapes that I can’t remember which growing from last year… maybe I’ll just make a teeny tiny version to test out??? Or I wonder if one can roast a scape to mellow the flavor like I do with Garlic cloves.
Frani says
Great post Kevin!!! I can’t wait to try the pancakes, Caramelized Butternut Squash Soup, crispy orange chicken, Chive Pesto, and most of all the cattle panel trellis! Thanks for your great creative ideas and for sharing them with us!!! ♥
Palyn says
Thank you so much for this fabulous idea and recipe. I’ve always got chives on hand — such an easy way to add flavor to many dishes, and these reedy little herbs pack a surprisingly considerable nutritional punch. I just bought some new chive plants today, because I go through them so quickly. Will be heading back to the nursery tomorrow for more, because I know I’m going to want to make this recipe again and again.
Beatrice says
Looks so good, I will try it!
I even have a similar sous chef….well really she eats everything I drop….Beagles
line martineau says
A lot of wild chives growing in my yard, and was wandering what to do with it
Thank you can’t wait to your recipe.
Deborah M Johnson says
Yummy, I have neverbhadnor made pesto. Fall here, chives r still growing, I have dried many for ranch dressing,etc. I just made ur chive pesto and I am blown away. Easy to make, ingredients anyone would have, yet notexpensive. Tried plain off a spoon 1st. Yummy. Than on a triscuit. Gonna cook up some pasta now and can’t wait!!!
Thank u thanku
Liz says
Thank you for this! It’s easy and delicious!! I added a squirt of lemon juice as we like that. I really appreciate this recipe. Many call for chives AND basil (which I don’t usually have on hand). If we don’t eat all of this on crackers first, I’ll serve it with pasta for dinner. Thanks, again!