Pistachio Chive Pesto
Prep time: 
Total time: 
Yield: About 1½ cups pesto
  • ¾ cup unsalted, shelled pistachios, toasted
  • 1 large clove of garlic, chopped
  • ¾ cup roughly chopped chives
  • 1½ cups chopped or torn basil or baby spinach leaves or a mix of both
  • olive oil
  • grated parmesan cheese
  • kosher salt and fresh ground pepper, to taste
  1. In a food processer, pulse the pistachios and garlic until chopped finely. Add the chives and basil and/or baby spinach leaves and run the processer while drizling in the olive oil until you reach a smooth consistency. If you like it chunkier, stop when it hits that point. Taste to season with the salt, papper and parmesan cheese.
  2. This pesto will keep well in the fridge for about a week, but a lot longer in the freezer. I've stored mine up to 6 months.
  3. Mix some with a soft goat cheese like chevre, as shown in the vol-au-vents canapes above.
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2009/09/27/the-real-puff-daddy-and-a-vols-au-vent-for-every-meal/