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Shrimp & Scallop Linguini with Parsley & Chive Pesto

When life hands you...chives?



Prep Time:

30 minutes

This past Summer, I had so many chives I had to come up with a recipe to use them all - the result was a chive and parsley recipe that tasted great. I kept adding ingredients to my Vitamix and came up with a great-tasting pesto!


1lb of shrimp (peeled and deveined, tails on is fine)

1lb of medium scallops (frozen or fresh works for either of these)

fresh, boxed or frozen linguini

salt & pepper


2 packed cups of fresh chives

2 packed cups of fresh parsely (small parsley stems are OK but remove the larger ones)

2 tablespoons of minced garlic

1/2 cup lemon juice

3/4 cup walnuts

1/2 cup grated parmesan cheese

3/4 cup of olive oil (add more if needed)

1 tsp salt


  1. To make the pesto, place all of the ingredients into your blender (I use a Vitamix) and whiz until all ingredients are blended together - if it looks dry and gets thick & pasty-looking add a little more olive oil until it has the consistency of the picture belo

  2. Saute the shrimp and scallops in a pan with olive oil, salt & black pepper & a squeeze of lemon juice until cooked.

  3. Boil the pasta.

  4. Mix the ingredients together et Voila!

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