Chef Taj's Kitchen

Tag: italian

Spring Onion Pesto – Make your own pesto

Have you tried making your own pesto? Chives are in season and I have therefore been in the kitchen making this chive pesto. I can only encourage you to do the same. The recipe is easy, doesn’t require many ingredients, and pesto with chives tastes fantastic. Get the recipe right below.

If you don’t know what chives taste like, then I’d better hurry and say that it tastes like garlic. So if you don’t like garlic, this recipe probably isn’t for you. However, you can replace chives with basil, and then you have a completely ordinary green pesto. But if you are happy with the garlic taste, then just read on here.

Try some of my other variations: Pesto with peppers, or how about one with sun-dried tomatoes?

But where can you find chives? Ramsløg can be bought in grocery stores, at the greengrocer or you can try to find them in the forest yourself. They grow wild from early spring until June and are found in many Danish forests. Ramsløg grows primarily in coastal broad-leaved forests, groves and thickets, and you can read much more about this right here.

What can chive pesto be used for?

Ramsløg is in the onion family and, as I said, has a characteristic garlic taste and smell. They contain a lot of vitamin C and can be used in dishes where you would otherwise use garlic or chives. At home, a chive pesto is used for pasta dishes, tapas, on top of a homemade pizza, or as a spread on a piece of bread. Plus I could imagine it would go well with some lamb! Many of you may be making some lamb over Easter, and it would be perfect for that.

Have fun with the pesto. I hope you like it!


100 g spring onions
1 handful of parsley
50 g grated parmesan
50 g roasted sunflower seeds (or pine nuts)
The juice from 1/2 lemon
Approx. 1.5 dl. olive oil
Season to taste with salt, pepper & extra lemon juice

  • Start by finding all the ingredients, rinse the greens and find a pan Put your kernels on a dry pan and roast until golden
  • Mix all the ingredients in a mini chopper or whatever else you have that can blend well. Blend until you have the desired consistency. Personally, I like a pesto that is not completely liquid, but if you want a thinner consistency, just add more oil.

That’s it! Season to taste, pour the pesto into clean glasses and refrigerate.


Sunflower seeds: Most often pine nuts are used for pesto, but I didn’t have any at home. Sunflower seeds taste at least as good, and you can also use almonds, hazelnuts etc.

Shelf life: The pesto can last for a few weeks and be refrigerated in a clean glass. The pesto can also be frozen if longer shelf life is desired

Tomato Risotto With Bocconcini Cheese

I love risotto in all its guises. Classic risotto with mushrooms, risotto made with pearled split or barley instead of rice, risotto with chicken and the list goes on! One of the lovely things about risotto is that you can adapt it to the seasons and use whatever vegetables you have. You can find all my recipes for risotto here.

Today there is a recipe for a variant with tomato. A vegetarian tomato risotto, where the tomato flavor really pops. It is a penetrating taste, so if you are a tomato fan, you will love this dish. If you ask me, tomatoes are indispensable in a kitchen, which is why I also have quite a few recipes with tomatoes on the blog. When risotto and tomatoes are merged, you get something close to my favourite food to eat for dinner. And it’s also vegetarian and easy to make!

Creamy tomato risotto with tomato puree and chopped tomatoes

Risotto should be creamy on the tongue and have a light bite. And then it must very much taste like something. This tomato risotto certainly does, because the tomato flavor has been turned up completely with both sour, chopped tomatoes, fresh cherry tomatoes and sun-dried tomatoes.

The chopped tomatoes can also be replaced with peeled tomatoes or more che tomatoes. Then you must use a good slat. The easy solution is to use passata – then you don’t need to blend the tomatoes.

The sun-dried tomatoes can also be left out, but it tastes SO good, so I would recommend you just go all in with the tomatoes. They also add a bit of bite to the dish.

Read also: Another lovely everyday dish with tomato that I make again and again is my recipe for easy tomato galette with pesto and pistachios, which is a kind of open pie.

Vegetarian risotto with tomato

Risotto with tomato is a perfect dish for a vegetarian evening. You won’t miss the meat, as it is packed with umami from both tomato and parmesan. In addition, white wine and vegetable stock are used to cook the rice so that they get lots of flavor. I also flavor with lemon at the end to ensure that the dish is balanced in terms of flavours.

If you lack inspiration for a vegetarian dinner, I have also collected a lot of recipes, which of course include this tomato risotto.

Get the recipe for creamy tomato risotto with thyme here:

100 g tomato puree
1 can of chopped tomatoes
30 g olive oil
3 cloves of garlic
1 onion
500 g risotto rice
4 sprigs of fresh thyme
200 ml white wine
1000 ml vegetable stock
50 g sun-dried tomatoes
10 cherry tomatoes
100 g Parmesan
salt and freshly ground pepper
0.5 pieces of lemon


1 piece of burrata or Bocconcini cheese

Course of action
  • Blend tomato puree with chopped tomatoes.
  • Finely chop the onion, press the garlic and finely chop the thyme.
  • Heat a pan, add oil and saute the garlic and onion for 5-10 minutes on low heat until they are clear and soft.
  • Add risotto rice and thyme. Turn up the heat, add white wine and let the alcohol evaporate for five minutes.
  • Stir vegetable stock with the blended tomatoes.
  • Chop the sun-dried tomatoes into small pieces.
  • Add the tomato stock a little at a time, while stirring. When the rice begins to absorb the liquid, add a little more. How to proceed. It takes approx. 25 minutes. But test the rice so that it is neither too uncooked nor overcooked.
  • When the rice is almost tender, add chopped sun-dried tomatoes, fresh cherry tomatoes and half of the parmesan. Stir the risotto well, put the lid on and let the risotto sit for a few minutes, if it is too thick you can add more water to a creamy consistency.
  • Season to taste with salt and freshly ground pepper and lemon. Add the remaining amount of parmesan just before serving.
  • Arrange in bowls and serve with a scoop of burrata or mozzarella or break it into pieces and arrange on top. Parmesan cheese is also nice.
Recipe for tomato risotto with parmesan

The recipe is quite simple, especially if you have tried making risotto before. The only difference is that the vegetable stock in this recipe is mixed with blended tomatoes, so you cook the rice in tomato stock.

Apart from the fact that tomato is of course an essential ingredient, you shouldn’t underestimate what parmesan can do to a risotto either. This is how the dish becomes deliciously creamy.

Tomato risotto with mozzarella or burrata on top

If you want to make the risotto look nice, grate some parmesan on top. If guests want to be even pickier, serve with bocconcini cheese or burrata on top. If you use mozzarella, you can break it into smaller pieces and prepare it. It can therefore be served on the side.

Tip: If you love burrata and tomato in combination, you will most likely also find this salad delicious. Here the tomatoes are sliced ​​and served with green herb oil and burrata on top.

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