I had a ton of chives in my herb garden and decided to make chive pesto. It naturally stays bright green, unlike basil pesto. Chive pesto is flavorful and cheesy. The recipe I used that I found online didn’t have much flavor. So, after adjusting it quite a bit and using a substitute ingredient, I am thrilled with result. Use this naturally gluten free chive pesto on crackers, bruschetta (toasted, sliced baguettes), pasta, grilled chicken, and more.
A cheesy and garlicky flavored pesto made from tons of fresh chives.
- 1-1/4 cups chives, minced
- 1/2 cup freshly grated Parmigiano-Reggiano (or Parmesan) cheese (or Kraft canister Parmesan)
- 3 tablespoons superfine blanched almond flour (Bob's Red Mill) (or ground blanched almonds)
- 1 small clove garlic, shaved
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons white truffle oil (or more extra-virgin olive oil)
- 1/4+1/8 teaspoon ground white pepper
- 1/4 - 3/8 teaspoon salt
- Gluten free pasta (2 ounces per person) (optional)
- 1/2 pound chicken breast, cut into bite sizes and fried
- Add all of the ingredients to the food processor and puree until creamy. Cover and refrigerate until needed.
- If using with pasta, cook the pasta*, drain, and reserve the hot pasta water. Combine equal amounts of chive pesto with an equal amount of pasta water. (For the two of us, I cooked 4 ounces of penne rigate for 9 to 10 minutes. Then, I drained and reserved the hot pasta water. I added half of the pesto recipe (about 5 tablespoons) to the cooked pasta along with 5 tablespoons of pasta water and tossed. It turned out perfectly tossed with chicken! Then I garnished it with additional grated cheese.)
- Otherwise, spread on crackers, toasted sliced baguettes, halved toasted baguettes (similar to garlic bread), or spread on grilled chicken breasts or fish.
*I used Ronzoni Gluten Free Penne Rigate (penne pasta with ridges), which contains white rice, brown rice, corn, and quinoa.
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