One last thought. You can make a great "spring tonic" pesto using
chives. I use a food processor to puree 2 1/2 cups chives, 1/2 cup
parsley, a garlic clove, 1/4 cup pine nuts or almonds, salt to taste,
1/2 cup olive oil, and 1/2 cup grated Parmesan. If you want less
"bite," just adjust the chive/parsley ratio.

(From Chris Kimball, Cooks Illustrated)