Chive and Dill Pesto

by Jenn on May 29, 2010

in Dairy Free,Diabetic Friendly,Dips and Sauces,Gluten Free,No Cook,Vegetarian


Did you know that shopping on a Saturday is NUTS?  Ok, that’s probably expected, but shopping on Saturdays en Suisse is much crazier than any Saturday morning I remember in the States.  I suspect this has much to do with the fact that most everything is closed on Sunday, and so everyone is rushing around to get the weekend’s worth of food.  Here, it is also the day when the largest market is out and open for business, which always draws a crowd.  While both my husband and I desperately wanted to sleep in this morning, 10 am came (which wasn’t sleeping in enough for us) and I knew if we wanted any chance at braving the crowds we’d have to go into the city centre soon.  I urged him to wake up, persistent even through his groaning like a little kid who doesn’t want to go to school.  We are still both very much in “college” mode where Saturdays should be declared sanctified “sleep in til noon” days, and despite living here for almost 6 months (I can’t believe it!), we still have not transformed our mode of thinking about Saturdays just yet.  But then, 6 months of Swiss life isn’t very much compared to the last 8 years of college that engrained the habit into the both of us…

However, once we manage to actually bring ourselves to get ready and leave for the market, we instantly realize again that it is so worth it, just as we do every week.  There is all of the fresh produce and vendors, not to mention getting gluten free tortillas from our favorite little store, and another highlight is that we can walk into our favorite grocery store and get a refreshing glass of fresh squeezed orange juice.  Some things in life are definitely worth crawling out of bed for, even when you’re still tired and all you want to do is sleep through a lazy Saturday.

And even despite the crowds and all the pushing/shoving (something I don’t know if I’ll ever fully adjust to), I still am able to find inspiration in the food around me.  The entire concept of this pesto developed this morning as I was looking for something a bit different to try.  I’ve long since learned that anything green can be turned into pesto, and dill is one of those greens that I usually don’t know what to do with – so I thought I would play.  My chive plant is on its way out after a couple story long fall off my windowsill one windy day, so I decided to take what was left that was still usable and throw it in the mix too – a little mustard and garlic gave the pesto some zing and voilà, I had a bright fresh green pesto ready to be devoured.  I’m still looking for ideas for how to use it, but for now, stacked with some tomatoes and Swiss cheese sounds just about perfect :)



1 cup fresh chives
1 cup fresh dill
1/2 cup chopped hazelnuts
2 cloves garlic
2 tbs. dijon mustard
1 tbs. sea salt
around 1/2 cup extra virgin olive oil (maybe more, maybe less)

1. Add chives, dill, hazelnuts, and garlic to food processor and pulse until about as finely chopped as you’re going to get.
2. Add in mustard and salt, and about 2 tbs olive oil, and  pulse until well incorporated.
3. While on low, keep slowly adding in olive oil until you get a spreadable consistency what would be *just* a little runny.  Serve on whatever you like – blend with vinegar to make a salad dressing, or make a pretty tomato tower for an afternoon snack :)


Also submitted to – Slightly Indulgent Tuesdays