Here is what we talked about last night.
I, too, have quite a few chives left and am thinking a good batch of pesto is in the works.
Chive oil is also tasty.
You can also very quickly blanch the chives in hot water, then ice water to help them keep their bright green color.
Chive pesto:
lots of chives
olive oil
pine nuts (optional)
salt to taste
Add the chives to a blender and blend on high while slowly drizzling in olive oil until the chives are chopped to your taste. Add the nuts and the salt to taste. Freeze in plastic bags with the air squeezed out.
To use:
add to hot mashed potatoes, hot pasta, or defrost and use with vinegar and Dijon mustard to make a vinaigrette for salad.
Chive oil:
1 bunch of chives
about a 1/4 cup of olive oil
pinch of salt
Blend on high in blender and then strain through a fine sieve. Cover and refrigerate until use.
lots of chives
olive oil
pine nuts (optional)
salt to taste
Add the chives to a blender and blend on high while slowly drizzling in olive oil until the chives are chopped to your taste. Add the nuts and the salt to taste. Freeze in plastic bags with the air squeezed out.
To use:
add to hot mashed potatoes, hot pasta, or defrost and use with vinegar and Dijon mustard to make a vinaigrette for salad.
Chive oil:
1 bunch of chives
about a 1/4 cup of olive oil
pinch of salt
Blend on high in blender and then strain through a fine sieve. Cover and refrigerate until use.
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