Chive Pesto (w/Walnuts)

2 cups chopped onion chives
1/3 cup chopped walnuts, toasted
1/3 cup Cotija parmesan (Mexican parmesan) or Italian parm
1 plump garlic clove, chopped
1/4 cup extra virgin olive oil
1/2 juicy lemon squeezed without seeds


Chop chives and add to bowl of food processor. Add all the other ingredients except the olive oil and whirl it up until chopped and mixed well.

Slowly add the olive oil down the tube while the processor is on and whirl until it is pesto like consistency.

Squeeze about 1/2 lemon into the mixture and gave it another spin until mixed well.

If you prefer a more loose pesto, add more olive oil a tablespoon at a time until you get the consistency you like.

Makes 1 cup



food52.com

Fresh Chive Pesto (w/Serrano)

3 cups of chopped chives (a mixture of garlic and regular chives) if you only have regular chives add in 2 small cloves of garlic.
1/4 cup of blanched whole almonds (about 35)
1/4 cup of olive oil
1/2 a Serrano chili (optional)
1 teaspoon salt or to taste
Water as needed for a smooth consistency (or juice of 1/2 lemon for brightness)

Coarsely chop the chives and add to the base of a blender.

Add in the almonds and olive oil and the chili if using.

Stir in the salt.

Pulse a few times and then add in about 3 tablespoons of water and begin the blender scraping and mixing as needed to obtain a smooth soft consistency.

Use as needed. This pesto keeps well in the refrigerator for at least 2 weeks.

Notes:  You can use pine nuts or cashew if desired.


Makes 1 cup

spicechronicles.com (modified)