This seasonal spinach and chive pesto is zesty, vibrant, and flavorful – a fresh twist on a classic that will satisfy any pesto craving.
Hi, my name is Sierra and I am a pesto-holic.
Wait,… maybe pesto-connoisseur? I like that better.
In the colder months, I long for the hot summer days when basil is growing like crazy in the garden and pesto is a frequent flier on our plates.
When basil isn’t in season, I’m forced to use what’s available in the garden to recreate this iconic and flavorful bright green sauce.
Yes, I could buy basil at the grocery store, but why? The price is crazy high when it’s not in season, and the flavor is… eh.
You know what else is expensive? Pine nuts.
Those tiny little things might be delicious, but they sure are pricey, which is why I almost always substitute them with some other nut, regardless of the season.
Let this recipe prove to you that pesto should not be limited to just basil and pine nuts (says the pesto-connoisseur).
I especially rely on this recipe when I need a healthy and delicious pasta sauce that I can easily whip up in under 10 minutes.
There’s no cooking required and the only prep involved is stepping outside to harvest the greens.
Winner, winner, pesto dinner.
BTW: The key to having the freshest, most flavorful chives is to grow them yourself. No experience is needed to learn how to grow chives – they’re the easiest plants to grow!
Why You’ll Love This Spinach and Chive Pesto
- Made with fresh, seasonal ingredients like spinach and chives, it’s the perfect cool-season pesto alternative when basil is nowhere to be found.
- It’s loaded with whole, nutrient-dense foods that pack in vitamins, antioxidants, and heart-healthy fats.
- There’s no prep or cooking required, and it comes together in minutes.
- It’s a vibrant and flavorful sauce that can be used in a variety of dishes, from pastas and pizzas to meats, fish, and crudité boards.
Ingredients
- Spinach – Containing a wide variety of antioxidants, electrolytes, and vitamins, spinach helps to lower blood pressure, enhance immunity, and support our eyes, skin, and bones.
- Chives – Full of antioxidants and vitamins C, K, and A, chives are a member of the allium family (think garlic and onions) and contain natural anti-inflammatory and antibacterial properties.
- Walnuts – Rich in antioxidants, fiber, and healthy omega-3 fatty acids, walnuts aid in reducing inflammation and supporting heart health. Walnuts in particular provide a rich, fatty flavor that compliments the zesty chive flavor well. Some other great nut options are pistachios, pecans, or pine nuts.
- Extra virgin olive oil – An excellent source of heart-healthy fats and antioxidants. Make sure it’s the extra virgin kind – it has the best flavor and the most health benefits.
- Lemon juice – Adds a tart, bright flavor and a good amount of it is needed to balance the fattiness of the walnuts and olive oil and the garlicy aroma of the chives. If you’re not a lemon lover like me, start with 1-2 tablespoons, give it a taste, and add more if desired.
- Parmesan cheese – I love the sharp, nutty flavor of cheese in pesto. While parmesan is most commonly used, some other great alternatives are pecarino romano or manchego, both made from sheep’s milk. Nutritional yeast is a great vegan or dairy-free option, or you can omit it altogether.
- Sea salt + black pepper – Use as much or as little as your taste buds prefer. I typically use about 1/4 teaspoon of each.
Instructions
1. Add spinach, chopped chives, and walnuts into a food processor or blender. Pulse for about 30 seconds to roughly chop up the ingredients.
2. Add olive oil and lemon juice and blend on high until smooth (about 2-3 minutes), periodically scraping down the sides with a spatula.
3. Once pesto is smooth, add parmesan cheese, salt, and pepper, and pulse a few times to incorporate.
4. Taste and adjust seasonings as needed.
5. Use immediately or transfer to an airtight container and store in the fridge for up to 3 days or in the freezer for up to 6 months.
How To Use Spinach and Chive Pesto
- Stir into warm pasta or rice and top with fresh or roasted veggies
- Pour on top of roasted or grilled meats, fish, and veggies
- Add as a colorful dip to your next crudité or charcuterie board
- Use as a healthy and flavorful condiment on your next pizza or sandwich
Spinach and Chive Pesto
This seasonal spinach and chive pesto is zesty, vibrant, and flavorful - a fresh twist on a classic that will satisfy any pesto craving.
Ingredients
- 2 cups packed spinach leaves
- 1 cup chopped chives
- 1/3 cup walnuts
- 1/2 cup extra virgin olive oil
- 2-3 tablespoons lemon juice
- 1/4 cup parmesan cheese
- Sea salt and black pepper to taste (I use 1/4 teaspoon of each)
Instructions
1. Add spinach, chopped chives, and walnuts into a food processor. Pulse for about 30 seconds to roughly chop the ingredients.
2. Add olive oil and lemon juice and blend on high until smooth (about 2-3 minutes), periodically scraping down the sides with a spatula.
3. Once pesto is smooth, add parmesan cheese, salt, and pepper, and pulse a few times to incorporate.
4. Taste and adjust seasonings as needed.
5. Use immediately or transfer to an airtight container and store in the fridge for up to 3 days or in the freezer for up to 6 months.
Notes
- Substitute the walnuts with any other fatty nut, like pistachios, pecans, or pine nuts.
- While parmesan cheese is most commonly used in pesto, some other great alternatives are pecorino romano or manchego, both made from sheep's milk. Nutritional yeast is a tasty vegan or dairy-free option, or you can omit it altogether.
Learn more About Chives:
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