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Almond-Chive Pesto

Author Phoebe Lapine


  • 1 garlic clove
  • ¼ cup blanched whole almonds
  • ½ cup snipped chives
  • 1 cup coarsely chopped basil leaves
  • Juice of ½ a lemon
  • ½ teaspoon salt
  • ¼ - ½ cup olive oil


  1. Pulse the garlic and the almonds in a small food processor.
  2. Add the chives, basil, lemon juice, and salt. Pulse until everything is roughly chopped.
  3. Stream in the olive oil, ¼ cup at a time, until the pesto is light and smooth - the consistency of mayonnaise. You might need less than ½ cup total. Taste for seasoning and add more salt as necessary.
  4. Serve on crostini, or as part of this roasted potato salad.