Spring Chive Pesto - Quick 5-Minute Sauce

Fresh herb chive pesto is one of my favorite ways to capture the flavor of spring in a jar. Made with tender garden chives, this bright green pesto sauce brings a pop of oniony freshness to everything from pasta to potatoes. In the early season, chives are soft and mellow, perfect for everyday dishes. As they mature, their stalks toughen — but they gift us again with edible purple blossoms that double as a gorgeous garnish and a subtly oniony addition to salads. This quick chive pesto is a simple, bold way to make the most of their short growing season.

Why You'll Love This Recipe

This Spring chive pesto is the kind of recipe that feels like a little kitchen win. It's quick, unfussy, and makes whatever you're eating taste brighter and more intentional. With just a few pulses in the food processor, you'll get a fresh, punchy sauce that elevates simple meals - no cooking required. This is an easy, go to way to turn fresh chives into something special.

How to Use This Chive Pesto

This chive pesto is as versatile as it is delicious. Toss it with pasta for a fresh, herb-forward sauce, or spoon it over grilled fish for an easy, elegant meal. It's perfect with pasta where it's bright flavor really shines, and adds a burst of freshness to sandwiches or wraps. Use it as a dip for fresh bread, swirl it into soups, or drizzle it over eggs for a quick breakfast upgrade. The possiblities are endless! Subscribe to my monthly newsletter for the first peek at new recipes!

Equipment

You can make pesto using a food processor, immersion blender, or a regular blender—just make sure you're making a large enough batch for the blades to catch. A food processor gives you the best texture control, but any of these tools will work well for a smooth, vibrant pesto!

Ingredients

• Chives
• Spinach
• Olive Oil
• Pine Nuts
• Garlic
• Parmigiano Reggiano
• Lemon
• Salt

Storage

Chive pesto is best enjoyed fresh, but it stores well, too. Keep it in an airtight container in the fridge for up to 2-3 days. The vibrant green color may fade slightly, especially on the surface, but the flavor stays bold and delicious. To help preserve the color, try pressing a piece of plastic wrap directly onto the surface or topping it with thin layer of olive oil before sealing. You can also freeze it in small portions (ice cube trays work great) for quick flavor boosts later on.

Tips & Variations

Pesto is incredibly adaptable, and this chive version is no exception. You can swap out the pine nuts for other options like walnuts, almonds,or even pistachios. Each brings a unique flavor and texture. I used spinach to bulk up the greens and mellow the sharpness of the chives, but feel free to experiment with kale, arugula, or parsley. Just know that changing the greens will shift the flavor slightly- and that's part of the fun.

If your pesto taste too bitter, try adding a bit more lemon juice or zest. A little extra acidity can really brighten things up and balance stronger greens. Play around, get creative, and taste as you go!

And if you've got more chives on hand, don't miss my Creamy Herb Chive Dip, it's another quick, flavor-packed way to celebrate the season.

Final Thoughts

Harvesting chives from your garden or grabbing a fresh bunch at the market, this chive pesto is a quick flavorful way to make the most of the season. I'd love to hear how you use it, leave a comment below or tag me if you share it on social.

Spring Chive Pesto

Shannon Robison

This spring chive pesto is a quick, punchy sauce made with fresh garden chives, lemon, and greens. It’s the perfect way to brighten up simple meals.

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Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Course Main Course

Cuisine Italian

Servings 4 people

Calories 100 kcal

Equipment

• 1 Food Processor

Ingredients

  

• ⅓ cup Chives finely chopped
• ½ cup Spinach roughly chopped
• 1 clove Garlic
• 1 tablespoon Lemon juice
• ¼ cup Pine Nuts
• ¼ cup Olive Oil extra virgin

Instructions

 

• Start by adding the olive oil, lemon juice, and garlic to the bottom. Then layer in the chopped chives, parsley (or other herbs), nuts, and grated Parmesan.
• Pulse or blend until the mixture comes together into a smooth but slightly textured pesto. Scrape down the sides as needed to ensure everything is evenly incorporated.
• Taste your pesto and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
• Use immediately, or transfer to a clean jar and top with a thin layer of olive oil. Store in the fridge for up to 1 week, or freeze for longer storage.

Keyword pesto