3 Uses for Chives
Prep time
Total time
Three ways to use up all those chives from your garden - pesto, butter and oil
Recipe type: Herbs
Cuisine: Herbs
Chive/Parsley Compound Butter
  • ½ c. unsalted butter, room temperature
  • 3 Tb. chives (garlic or onion)
  • ¼ tsp. kosher salt
  • ⅛ tsp. freshly ground black pepper
  • ¼ tsp. lemon zest
Chive Oil
  • 1 c. fresh garlic chives
  • ½ c. grapeseed oil
  • ½ c. vegetable oil
  • Pinch kosher salt
Chive & Parsley Pesto
  • 1 c. garlic chives
  • Small handful flat leaf parsley
  • ¼ c. slivered (or sliced) almonds
  • Zest of ½ lemon
  • ½ c. grated parmesan
  • Pinch kosher salt
  • Freshly ground black pepper
  • ¼ c. extra virgin olive oil
For the Chive/Parsley Compound Butter
  1. Combine all ingredients in a small bowl and mix with a spoon.
  2. Transfer to a decorative bowl OR a piece of wax paper and roll it into a log, pinching the ends of the paper when finished. Refrigerate until ready to use.
  3. Spoon out or slice off a small portion as needed (you could also layer the slices in a pretty dish for serving at the table).
For the Chive Oil
  1. Blend all ingredients in a food processor until smooth.
  2. Pour into small saucepan and heat over low about 2 minutes.
  3. Turn off heat and allow to sit about 10 minutes.
  4. Place a fine mesh strainer over a glass bowl, then layer a coffee filter in the strainer.
  5. Pour the oil mixture slowly into the coffee filter then place the whole thing in the refrigerator about 2 hours. The oil will slowly work its way through the coffee filter, producing a bright green oil.
  6. When all oil has passed through, discard the solids - don’t mix them or press into the coffee filter since that will make the oil cloudy.
  7. Pour infused oil into a squeeze bottle for easy use.
For the Chive & Parsley Pesto
  1. Combine chives, parsley, almonds, lemon zest, parmesan, salt and pepper in a food processor and pulse several times until smooth.
  2. Slowly add in olive oil in the continuous stream tube and blend until well incorporated.
  3. Refrigerate until ready to use.
1) The compound butter or pesto may be refrigerated or frozen for up to a few weeks in a tightly sealed container. Freezing allows you to use just a little bit at a time, if you don't have an immediate use for them.
2) The chive oil will store well in the refrigerator for about 2 weeks.
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/3-uses-for-chives/