I love chives and I love pesto. Imagine my giddiness when I found a recipe for chive pesto. A use for my overflowing chives -- perfect genius. The original recipe from Bon Apetit called for roasted chive potatoes (which sounds delish) but I was feeling adventuresome in the kitchen and decided to create my own recipe using chive pesto. It turned out great!
I combined a few of my favorite things. Boneless, skinless chicken thighs, good Swiss cheese, prosciutto and pesto.
Look at that gorgeous green
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup (packed) chopped fresh chives,
1/2 cup (packed) chopped fresh flat-leaf parsley
2 Tbsp. pine nuts or walnuts if you don't like pine nuts.
1 garlic clove
2 tsp. fresh lemon juice
This makes about 1/3 cup.
Meanwhile, combine 1/2 cup chives, parsley, pine nuts, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice. Season pesto with salt and pepper.