Vegan chive pesto
Every year my two beautiful chive plants leave me a bit stumped. What to do with so many chives?
This weekend I was determined to use a big bunch of them in one shot. The way to do that was clear: chive pesto. So into the food processor they went. In addition to the essential olive oil, lemon and garlic, I added parsley to give it a rounder flavor, plus toasted almonds, which I always use in my pesto. Since I don’t eat cheese, I also included a bit of nutritional yeast. While it certainly doesn’t taste like Parmigiano Reggiano, it does add a little something extra, including B complex vitamins.
I served this pesto with roasted fingerling potatoes, which was a perfect combination. As you can imagine from the photo, the flavor was super fresh and lively. Loved it!
The recipe as written uses 2 cups of chopped chives. I know that’s a lot, so unless you’re overflowing with chives like I am, feel free to halve the recipe. Or freeze some to use next winter when you’re craving a burst of green.
Then again, you might find yourself eating this up rather quickly. It’s lovely with eggs, stirred into white bean soup, or served on grilled tofu or salmon. If you have any other ideas, do send them my way. I have a lot more chives in the garden, just waiting to be picked.
2 cups roughly chopped chives Place all ingredients in the bowl of a food processor and process until smooth.
1 cup roughly chopped flat-leaf parsley
½ cup extra virgin olive oil
¼ cup sliced almonds, toasted
2 cloves garlic, peeled
1 tablespoon fresh lemon juice
2 tablespoons nutritional yeast (optional)
¼ teaspoon salt, or more to taste
Black pepper to taste
seems like this would be good on grilled vegetables.
Just a thought.
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A brilliant idea…I love all pesto! A great way to use the chives up(it’s kinda like all my rhubarb(in the end I freeze some for Fall/Winter…
Oh my goodness. I cannot wait to try this. Chive pesto sound spectacular, and the potatoes in the photo are to die for! Yumtastic!
I love pesto but have never made it with chives before! Will have to try this!
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Great idea, I am always wondering what to do with my extra chives as I only used some for my cooking and the balance are left in the fridge to wilt!
Thank you for this, Cathy. I made a small batch and since I was about to leave on a trip, I froze it in an ice cube tray. I can’t wait to try it.
I’ve loved your chive pesto, but recently have been eating more raw, and staying away from oils & salt. So…I changed this recipe up by cutting out the nuts/olive oil and adding in instead 1/4 cup of hemp seeds, 2 Tablespoons H2O and instead of the salt, used 1 Tablespoon of Dulse flakes. This turned out awesome. Yummy, creamy and great on top of zucchini noodles!
I also added an extra tbsp of nutr. yeast flakes.
Wow Brenda, that sounds great, I will try it. I am also trying to significantly cut down the oil in my diet now.
Gotta try this recipe very soon! Thank you for sharing the recipe!
so yummy!!! Thank you for sharing! I didn’t have parsley so I used up my radish leaves, and still SO GOOD
I’m looking for heart healthy recipes. Thank you! I look forward to trying.