This summer I redid an area that used to be my herb garden (though nothing grew well there). There were a few stray things from last year that I needed to dig up, a bunch of chives and some stray green garlic. Matt suggested it would make an interesting pesto.
I'm not a super huge fan of basil pesto but, this one is a completely different story. It's a beautiful bright green with a very zingy flavor. That zing does mellow out quite a bit when mixed with other things like cream for a pasta sauce.
Green Garlic and Chive Pesto
1/3 c chopped green garlic, I use the white and some of the lighter green parts
1/3 c chopped chives
12 raw whole almonds (I'm sure roasted would be good too but, don't use salted)
2 T grated parmesan
4 - 5 T olive oil
fresh ground pepper
Put the garlic, chives and almonds in a food processor of chopped and pulse a few times to chop small. Add the cheese and 4 tablespoons of the olive oil. Process until smooth. If not as smooth as you'd like add more olive oil and process again. Stir in a few grinds of fresh pepper. Taste and add salt as needed, the amount will depend on how salty your cheese is.
Makes about 1/2 cup.
Tomorrow, I'll give you the recipe for the pasta we made with this pesto. Later this week I'll be trying it on chicken.
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