Pesto · Recipes

First Harvest From the Garden: Chive Pesto

Garden Chives
Snow or not, chives are the first to be harvested.

I have been eagerly checking my garden for any signs of life.

Last week, I was pleasantly surprised by chives that were almost 3 inches tall despite all the snow. Other things where growing too. The strawberry leaves are huge already and the rhubarb leaf buds are starting to open. There are signs of life but the only thing ready to harvest is chives.

For years I limited my chive use to baked potatoes or adding them as a garnish for salads and boring colorless veggies. Now I use them as a mild favoring agent for many things like; salad dressings, dips, sauces, pesto and more.

A new favorite way to prepare chives is chive pesto. Fresh homemade pesto is busting with flavor and is easy to make. Pesto can brighten up any dish you add it too. Recently I had an idea to use it in meatballs for spaghetti and it was such a big hit with family and friends, I have tossed my old meatball recipe.

The flavor of chives blends nicely with grilled steak and roasted potatoes. This recipe is simple enough that you can prepare it while your steaks and potatoes are cooking. This recipe is basic too and you can change it up with different kinds of nuts and green leafy things, if you don’t have one of the ingredients mentioned in the recipe. Brush the snow off your chives and harvest them, they will not disappoint you!

English: Pesto being processed.

Chive Pesto

¾ cup chives

½ cup parsley, spinach or basil

¼ cup pine nuts, walnuts, or almonds (lightly toasted)

1 clove of garlic

2 tablespoons fresh grated parmesan cheese

¼ cup olive oil

Salt and pepper to taste


Place chives, parsley, pine nuts, garlic, and cheese in a food processor or a blender. Pulse until a thick paste is formed. Add the olive oil with the machine running. Add salt and pepper to taste.

Spoon pesto over roasted veggies and grilled steak. Or serve as an additional sauce on the table.


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