Gifts From The Garden
This is a sprightly, easy pesto to make when you’re cutting back the first flush of growth from your chives before they flower. It’s delicious on pasta or gnocchi, of course, but it’s also very good as a dressing for just-boiled new potatoes.
Makes approx. 1 x 190g jar.
Gifts from the Garden by Debora Robertson (Kyle Books, £16.99) Photography: Yuki Sugiura
- M1CHAEL5H1RLEY added Chive & Lemon Pesto to RECIPES 20 Nov 10:37
- M1CHAEL5H1RLEY added Chive & Lemon Pesto to BEAUTY 20 Nov 10:37
- Lauren J. favorited Chive & Lemon Pesto 24 May 13:51
- Birgit added Chive & Lemon Pesto to Food 06 Apr 17:03
- xxkayxx favorited Chive & Lemon Pesto 20 Nov 10:54
- Lisette-Eveline G. favorited Chive & Lemon Pesto 05 Nov 15:02
- Tessa Y. favorited Chive & Lemon Pesto 03 Oct 15:32
- Anna S. favorited Chive & Lemon Pesto 01 Oct 17:04
- Birgit favorited Chive & Lemon Pesto 28 Sep 19:04
- Risa.Hanae (JapZilla) favorited Chive & Lemon Pesto 27 Sep 00:44
Warm a dry frying pan over a medium heat and gently toast the pine nuts until just golden and fragrant, rattling the pan frequently to ensure they do not burn. Cool and bash roughly in a pestle and mortar, or pulse a couple of times in a food processor. Combine with the chives, cheese, lemon zest, garlic and just enough oil to get the texture you like. Taste and season if necessary with salt and pepper.
Spoon the pesto into the cold, sterilised jar, pressing down with the back of a spoon to get rid of any air pockets. Ensure that the pesto is completely covered by a thin layer of oil before sealing.
Refrigerated, the pesto will keep for 2–3 days.
packaging idea To make a more substantial gift, combine this tangy pesto with a bag or two of beautiful fresh pasta and/or a pestle and mortar.