This chive pesto is a creamy herb paste or sauce perfect for all seasons! Whether you serve it with a main dish or a side dish, your guests (and you) will love it. I made this on a whim when I ran out of basil. I prefer it to traditional pesto. It's perfect for short pasta shapes. The amount it serves is up to how much you use for your meal.
Ingredients
- 3 cups large garlic chives
- 0.5 cups fresh basil leaves
- 1 cup extra-virgin olive oil , or more to taste
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- salt and ground black pepper to taste
- 0.5 packages cream cheese , 8 ounce
Instructions
-
1
Pulse garlic chives in the bowl of a food processor until finely chopped. Add fresh basil; pulse until finely chopped. Pour olive oil in slowly, with the processor running, until smooth. Add garlic powder, oregano, dried basil, salt, and black pepper; pulse until blended. Add cream cheese; pulse until blended.
-
2
Transfer pesto to a bowl; cover. Chill until flavors combine, about 15 minutes.
Nutrition Facts
Per serving
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