Chive Parsley Pistou Recipes

PARSLEY PESTO

Steps:

• In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

CHIVE PESTO

Steps:

• 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.

CHIVE AND PARSLEY MASHED POTATOES

Steps:

• Make oil:
• Purée chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine-mesh sieve into a glass measure, pressing on and discarding solids.
• Prepare potatoes:
• Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
• While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted.
• Drain potatoes in a colander and return to pot. Add hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons herb oil.
• If desired, serve potatoes drizzled with some of remaining oil.

CHIVE PARSLEY PISTOU

Steps:

• In a blender, combine all ingredients and puree until smooth. Cover and refrigerate up to 3 days.

ORLANDO BLOOM'S PASTA AU PISTOU

Steps:

• Cook the pasta according to directions until al dente, then drain and rinse. Pour the pasta back into the saucepan, and replace the lid to keep warm.
• In a blender or food processor, combine the parsley, basil, garlic, Parmesan, salt and 1 tablespoon of the oil. Process to a smooth paste.
• Heat the remaining tablespoon of oil in a medium frying pan. Add the onion and cook, stirring occasionally, for about 7 minutes or until soft.
• Add the tomatoes and cook for about 5 minutes. Reduce the heat and season, adding the brown sugar and cook for about 5 minutes.
• Remove from the heat and stir in the herb mixture. Toss the pasta with the sauce and serve immediately.

ROASTED FINGERLING POTATOES WITH CHIVE PESTO

Steps:

• Preheat oven to 425°F. In a medium bowl, toss potatoes with 1 tablespoon oil to coat; season generously with salt and pepper. Spread potato halves in a single layer on a rimmed baking sheet. Roast potatoes, turning occasionally, until tender and golden brown,25-30 minutes.
• Meanwhile, combine 1/2 cup chives, parsley, almonds, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 tablespoons water. Season pesto with salt and pepper.
• Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.