Chive Pesto

Chive Pesto

Ingredients:

• 2 cups chopped chives

• 2 garlic cloves, crushed

• 1/4 cup chopped walnuts

• 1/3 cup olive oil

• salt and pepper to taste

1. Place chives, garlic and nuts in a food processor and pulse until coarsely chopped.

2. Slowly add oil as you continue to process until oil has been incorporated and pesto is smooth.

3. Season with salt and pepper.

Yields: 1 cup

Notes&Tips:

• This is an excellent way to use excess chives from your backyard garden. I used a mix of onion chive and garlic chive. Onion chive has a stronger flavor and tends to make the eyes water when chopping, just like the onion bulbs.

• Pesto can be stored in the refrigerator for about a week, or frozen for up to 3 months. I freeze pesto in ice cube trays, then transfer to Ziploc freezer bag and use as needed. When ready to use, defrost in refrigerator and add some more oil and some grated hard cheese, like Parmesan.

• This pesto works well in pasta, too. Use as you would basil pesto.