Chive Pesto
Chives (Allium schoenoprasum) belong to the lily family. Cousins of onions, leeks, and scallions, they are the smallest of the allium genus. The entire plant is edible, from bulb to flower. What to do with all the chives exploding in your garden this time of year...try chive pesto. Serve along with roasted potatoes; grilled chicken or salmon
  • ¼ to ½ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup (packed) chopped fresh chives
  • ½ cup (packed) chopped fresh flat-leaf parsley
  • 2 tablespoons chopped almonds, chopped walnuts, or pine nuts - whichever you may have in your pantry
  • 1 garlic clove
  • 2 teaspoons fresh lemon juice
  1. Combine ½ cup chives, parsley, almonds, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil (add to taste and consistency) through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 tablespoons water. Season pesto with salt and pepper.


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