This my friends, is my new favorite thing to eat: Garlic Chive Pesto. Now there are two kinds of "garlic chives" out there. I have been growing the traditional hollow chive that has a garlic flavor to it; there is also the 'Chinese Leek' variation of garlic chives which is the one I am currently having a culinary love affair with (which is said to be sold as "Gow Choy" in Chinese Grocers). I have seeds on order, but the bad news is that I won't have some serious G.C. square footage going until next year. How sad for me.
In my haste I never took a picture of the clump of G.C. chives my thoughtful friend Naomi brought to me yesterday. Here is what was left over in the spinner.....it may be hard to tell from the photograph, but the leaves of this variety are actually flat like a blade of grass. Flat and yummy. Mmmm.......
So there you have it, a bowl of the green stuff- ready to be piled onto a cracker, chip, chicken, pasta, some string cheese, or a plain old spoon. ♡ I added olive oil, a grind or two of sea salt, a handful of raw cashews, and a good amount of lemon juice to make this pesto. Oh, and a pinch of suger to compliment the lemon juice. I am in heaven. Seriously, I find this stuff that good!