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
HERE’S HOW YOU DO IT
- 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