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

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.
Reserve some of your water when draining the pasta.
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.

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

    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


  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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