spring pesto

June 1st, 2009

Pesto is one of those things that is so easy to make, can be tinkered with again and again and almost always tastes fantastic. I love traditional basil pesto but I get angry when I have to pay $4 for a tiny plastic container of it at the supermarket and then I think back to when it’s in season at the greenmarket and they sell armloads of it for $2. Needless to say I looked for inspiration elsewhere and found some green garlic and chives that both looked and smelled wonderful. I brought my green treasures home and quickly whipped up a delicious spring pesto.

More after the jump…

The food processor is such an amazing tool and makes pesto a breeze. After toasting some pine nuts I just tossed a few ingredients in the processor and give it a whirl. Shazamm, that’s all it takes. It’s a great recipe to use during the week when things can get a little busy because you can make the pesto while that pasta cooks and you’re ready in a flash. There is a little nugget of info that I sometimes forget and that’s to reserve a little of the pasta water when draining it. I then place the pasta back in the pot, add the pesto and then use a tablespoon or two of the pasta water to help thin the pesto out and coat all the pasta.

This little rendition of spring pesto turned out delicious and refreshing. I paired it with some cheese ravioli and they worked really well together. The mellowness and soft texture of the cheese offset the sharp full flavors of the pesto. It’s like a little bit of spring in your mouth.

spring pesto
makes about 1 cup

1/4 cup pine nuts, toasted
1 cup chives
2 heads green garlic
2 Tablespoons parmesan cheese
2-3 Tablespoons olive oil
dash of salt
reserved pasta water

1
Toss all the ingredients in the food processor except the olive oil. Start with 2 Tablespoons of oil and give it a whirl for a few seconds. If it seems like the pesto isn’t coming together well, add the extra Tablespoon of oil.
2
Reserve some of your water when draining the pasta.
3
Place the pasta back in the pot or a serving bowl. Add the pesto and about a Tablespoon of the pasta water. Toss until all the pasta is coated, adding more water if need be.
4
Enjoy!

Comments: 9 Total

  1. Elyse

    June 1, 2009 at 8:51 am

    Ooo, this sounds fabulous! I love the idea of a chive pesto. In fact, this has been a super inspiring post to read. I think I’m going to use up my leftover mint and make some mint pesto!

  2. Dana

    June 1, 2009 at 9:44 am

    What a great idea! We are just starting to see lots of this at our farmer’s markets. Did it taste super garlic-y or was it mellow?

  3. The Purple Foodie

    June 1, 2009 at 12:29 pm

    Looks fantastic! But I’m wondering about the strength of the flavours here as well.

  4. Laura.

    June 1, 2009 at 3:34 pm

    this looks amazing. i can’t wait to try it!

  5. Lucy C

    June 1, 2009 at 3:52 pm

    This looks fantastic and what a great idea. I’m a huge garlic fan so this is always going to go down well.

  6. Kelly

    June 1, 2009 at 9:32 pm

    elyse-
    i love the idea of a mint pesto… oooh what if you paired it with pistachios? yumm!

    dana & purple foodie-
    it was pretty garlicky, so if you’re not a huge fan of garlic you could just use 1 head.

  7. Tammy (BFW)

    June 3, 2009 at 2:22 pm

    I just wanted to let you know that I absolutely LOVED the picture of the chives on their end. VERY creative and beautiful!!! (the recipe doesn’t sound too bad either) :)

  8. samantha

    June 4, 2009 at 11:30 am

    yummers!!!!!!!

  9. Pingback: An Ode to Spring: Quick Recipe for Chive Oil | Eat Boutique - handmade food giftbox, homemade, homespun, gift basket, food that hugs you back

    June 6, 2011 at 3:52 pm

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