It is slowly dawning on me – the truth of you can make pesto out of just about anything fresh and green. I have been slow to come to this understanding.
An abundance of chives and a chance visit to this person’s blog brought me to a recipe for chive pesto. At first I was like eouw, no. Then I straightened my shoulders and took a look. Hmm, maayybbee, just maybe that could be good. Certainly a good way to use a bunch of chives.
So I let the sun touch them long enough to dry the dew and bring the oils to the surface and then cut them all back to about two inches. A good rinse, a whirl in the salad spinner and a rest on a clean towel before chopping them up prepared them for the food processor.
Here is my version.
Chop the chives into 2 inch pieces and place in the food processor, pulse until well chopped. Add the cheese, almond meal, garlic (peeled and sliced please) and pulse a few more times. Add the oil and pulse until well mixed, chopped and blended. Use more or less oil to your desired consistency.
Just in time for lunch we had a green salad, lamb chops, rotini with chive pesto, and Cushaw pie for dessert. The chive pesto was delicious!
That was the absolute last of the last Cushaw harvest. I sure hope this years Cushaw is a bumper crop.
In other news Gene had a constructive day building a neat fitted screen to fit over the yard cart. We will use it to screen compost and soil for new and existing beds.
Bonnie appetite and happy gardening!