Time 25m Yield 12 Number Of Ingredients 8 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.
Time 15m Number Of Ingredients 8 Steps:
Place the garlic, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside. Cook the gnocchi in a pan of salted boiling water following pack instructions, then drain well. Tip into a serving bowl and toss through the pesto. Serve with extra grated Parmesan, if you like.
Time 21m Yield 1 cup Number Of Ingredients 10 Steps:
Place all ingredients in food processor, and pulse until mixed. May need additional olive oil to reach proper consistency. Cover and chill.
Time 25m Yield 12 Number Of Ingredients 8 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.n
Time 15m Yield 3/4 cup Number Of Ingredients 7 Steps:
In a blender or food processor, place the garlic chives, parsley, spinach, nuts and garlic. Whirl until finely minced. Add the oil and cheese, and process until blended. Transfer to a small bowl, cover, and chill.
Yield Makes 6 servings Number Of Ingredients 8 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.
