Chive Asparagus Pesto
I learn the most marvelous things from my friends. This one I learned from one of my yoga friends: You don’t have to wait for basil season to have pesto. She mentioned to us very casually that she had made chive pesto one day in conversation … and the conversation went on and we were talking about something else and my brain said “wait a minute … did she say CHIVE pesto?”
So I quizzed her a little on her method. She looked at me a little odd like don’t I know how to make chive pesto? Turns out, it’s just like making regular basil pesto except you use chives in place of the basil.
The flavor has a more intense onion flavor than pesto usually has, which is quite all right with me because I LOVE onions. It’s wonderful on sandwiches and I am sure it’s great on pasta and pizza too. It’s so quick to make! If you have loads of chives coming up in the garden, give it a try. If they happen to be flowering, that’s quite all right–you can toss the flowers into the pesto too.
- A big handful of fresh chives (mine weighed 1.65 oz.) or green onions
- 1/2 cup shredded Asiago or Parmesan cheese
- 1/4 cup pinon nuts
- 1 - 3 cloves of garlic, peeled
- 2 Tablespoons extra virgin olive oil
- 1/2 cup chopped cooked leftover asparagus
- In a handi chopper or food processor, blend up all the ingredients until it forms a pretty green puree.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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