Chive Pesto Recipe

Recipesfull introduces to you: Pasta Sauce Recipes. (Chive Pesto Recipe). Creamy herb paste/sauce perfect for all seasons! Main dish or side dish your guests (and yourself) will love. I made this on a whim when I ran out of basil. In my opinion I like this better than traditional pesto. It's perfect for short pasta shapes. Amount it serves is up to how much you use for your meal.

Brief

Prep 10 mins

Additional: 15 mins

Total: 25 mins

Servings: 12

Yield: 12 servings

Chive Pesto Recipe

Ingredients

3 cups large garlic chives

½ cup fresh basil leaves

1 cup extra-virgin olive oil

or more to taste

1 tablespoon garlic powder

1 tablespoon dried oregano

1 tablespoon dried basil

salt and ground black pepper to taste

½ (8 ounce) package cream cheese

Bechamel Sauce

Side Dish

Directions

Step 1

Pulse garlic chives in a food processor until very finely chopped. Add basil; pulse until finely chopped. Pour in olive oil; process until blended. Blend in garlic powder oregano basil salt and pepper. Blend in cream cheese. Chill until flavors combine about 15 minutes.

Nutritional Information

Chive Pesto Recipe

Servings Per Recipe:12

Calories: 208.9

% Daily Value *

Protein: 1.4g 3%

Carbohydrates: 1.8g 1%

Dietary Fiber: 0.7g 3%

Sugars: 0.3g

Fat: 22.1g 34%

Saturated Fat: 4.7g 24%

Cholesterol: 10.3mg 3%

Vitamin A Iu: 797.1IU 16%

Niacin Equivalents: 0.4mg 3%

Vitamin B6: 0.1mg 4%

Vitamin C: 7.8mg 13%

Folate: 17mcg 4%

Calcium: 35.9mg 4%

Iron: 0.7mg 4%

Magnesium: 9.7mg 4%

Potassium: 78.3mg 2%

Sodium: 41.3mg 2%

Calories From Fat: 198.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.