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Chive Pesto Pasta Recipe
Ash Tyrrell

Chive Pesto Pasta Recipe

I made this chive pesto pasta the first week my garden chives came back to life, and it turned into an instant favorite at my table. I had way more chives than I knew what to do with, so I blitzed them into a pesto instead of just sprinkling them on eggs. The light, oniony flavor mixed with parmesan and pine nuts is honestly addictive.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 oz fresh chives – this is the star of the show giving a mellow onion flavor without any harshness
  • 1/2 cup extra virgin olive oil – use a good-quality one since it makes up most of the pesto's base
  • 1/3 cup fresh grated parmesan cheese – grate it yourself pre-shredded bags don't melt into the pesto as smoothly
  • 1/4 cup pine nuts – toast them lightly first for a deeper nuttier flavor
  • 1 clove fresh garlic – fresh is a must here jarred garlic tastes flat in a raw pesto
  • 2 tsp fresh squeezed lemon juice – brightens the pesto and keeps the chive color vibrant
  • 1/4-1/2 tsp coarse sea salt – start light you can always add more later
  • 3 twists fresh cracked black pepper – freshly cracked has way more punch than pre-ground
  • 1 lb short cut pasta – tubular shapes like penne or rigatoni hold the pesto best
  • 1/2 tsp coarse sea salt for pasta water – seasons the pasta itself from the inside out
  • 1/2 piece burrata per plate – adds a creamy rich finish that balances the sharp pesto

Method
 

  1. Add the chives, garlic, parmesan, pine nuts, olive oil, lemon juice, salt, and pepper into a small food processor. Pulse everything together until it forms a mostly smooth paste. If bits of chive or nuts stick to the sides, stop and scrape them down with a spatula before pulsing again. Set the finished pesto aside while you cook the pasta.
  2. Fill a large pot with water and stir in the salt, then bring it to a rolling boil. Add your short cut pasta and cook according to the package directions until it reaches al dente. Give it an occasional stir so nothing sticks to the bottom of the pot. Drain the pasta well once it's done cooking.
  3. Divide the drained pasta between plates or bowls while it's still warm. Spoon a generous amount of chive pesto over each portion and toss gently so every piece gets coated. Warm pasta helps the pesto loosen and spread more evenly across the noodles.
  4. Break half a piece of burrata into rough pieces over each plate of pasta. Finish with an extra pinch of sea salt and a few more twists of black pepper if you like. Serve it right away while the pasta is still warm and the burrata is soft.

Notes

  • I always fold my chives in half and press them into the measuring cup instead of chopping them first, it gives a more accurate measurement.
  • I like to toast my pine nuts in a dry pan for a minute or two, it adds a much richer flavor to the finished pesto.
  • I taste the pesto before tossing it with pasta and adjust the salt or lemon juice right then, it's easier to fix at that stage.
  • I save a splash of pasta water before draining, it helps loosen the pesto if it feels too thick once tossed.
  • I use my garden chives whenever I can since they're thicker and more flavorful than the thin ones from the store.