Homemade Chive Pesto made with onion chives and toasted pumpkin seeds. Toss with potatoes or pasta for a quick, easy and vegan dinner or serve as a dipping sauce with crusty bread!
Herbaceous flavor from fresh onion chives combined with earthy tones from toasted pepitas /pumpkin seeds and brightened up with a touch of fresh lemon or red wine vinegar.
It’s exceptionally delicious with penne or rigatoni pasta, vegan potato pancake, gnocchi dumplings or zoodles. I’m particularly fond of it tossed with new baby potatoes in an exquisite potato salad, drizzled over thick slices of juicy heirloom tomatoes, mashed potatoes, spaghetti squash noodles and breakfast tofu scramble. Absolutely divine!
The pesto sauce also freezes well but it’s better freshly made.
- Onion chives + blossoms – mild but oh so flavorful. If not available they can be replaced with the green tops from a bunch of scallions. Garlic chives could also work here but needles to say they have a peculiar garlic flavor that can be pungent. They can be mixed with basil, spinach, baby kale, mint, parsley or arugula for variety.
- Pepitas – lightly toasted pumpkin seeds to bring out their nutty flavor. Pine nuts, walnuts and even almonds can be used if you prefer their flavor.
- Acid – I prefer red wine vinegar here but lemon juice or lime could also work.
- Olive oil – use your good cold pressed extra virgin here, something that tastes lovely and fruity.
P.S. If you make this recipe please come back here to rate it, snap a photo and tag us with #VeggieSociety on Instagram, it totally makes my day ~ Florentina.
Chive Pesto Potato Salad
Homemade Chive Pesto made with onion chives and toasted pumpkin seeds. Toss with potatoes or pasta for a quick, easy and vegan dinner or serve as a dipping sauce with crusty bread!Print Recipe
For the Chive Pesto
- 1 bunch fresh onion chives
- 1/4 cup pumpkin seeds / pepitas (toasted)
- 1/4 cup extra virgin olive oil + more as needed
- 2 tbsp lemon juice or red wine vinegar +more to taste
- 1 tbsp water
For Potato Salad
- 2 lb baby golden potatoes (or fingerlings)
- 2 tbsp fresh dill for garnish (optional)
- 1 pinch sea salt to taste
Make the Chive Pesto
- Add the nuts to a skillet and turn on the heat to medium. Toast them for a few minutes until just golden. Watch them closely and move them around with a spatula so they don't burn. Allow to cool.Add the chives, toasted pepitas, olive oil and red wine vinegar to the bowl of a food processor. Process until a rustic texture is achieved. Add more olive oil or some water if needed to loosen up the pesto sauce to your liking. Season to taste with sea salt.
For Potato Salad
- Rinse and scrub the potatoes well then cut them in half. Add them to a large pot covered with cold water. Bring to a boil on medium high heat and season generously with a good pinch of sea salt. Boil until al dente (about 8 minutes) then drain in a colander. Take good care not to overcook the potatoes, we want them to stay in one piece and not fall apart.
- Allow the potatoes to cool off completely and dry off in their own steam.
- Add the potatoes to a large mixing bowl and pour the chive pesto on top. Use a large spatula to carefully combine everything, preferably without breaking the potatoes. Serve at room temperature or chilled garnished with the fresh herbs and extra pepitas.
- If chives aren't available you can use the green tops from a bunch of scallions.
- Mix in suggestions: fresh basil, parsley, arugula, baby kale or spinach.
- Storage - chive pesto freezes well but it's best freshly made.
Calories: 295kcal | Carbohydrates: 29g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Sodium: 51mg | Potassium: 994mg | Fiber: 6g | Vitamin A: 60IU | Vitamin C: 29.4mg | Calcium: 72mg | Iron: 8mg
Servings: 4 people
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