Garlic Chive Pesto
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Garlic chives grows in my garden in great abundance and pretty much year around. It seems to thrive on neglect and is a great substitute for actual garlic in our house (my husband is allergic to garlic, but is fine with garlic chives, as it’s a different plant altogether!)
Despite our frequent use of it, sometimes I just end up with too much anyway and then it’s time for some delicious garlic chive pesto. Like all other pestos, it’s quick and easy to make and packs quite the flavor punch!
Garlic Chive Pesto
Quick and easy to make and packs quite the flavor punch!
Equipment
- Blender
Ingredients
- 225 g Garlic chive leaves, roughly chopped (Or snipped into smaller pieces with scissors.)
- 50 g Walnuts (Or pine nuts, or macadamias.)
- 100 g Parmesan, in chunks (I used vegan Parmesan.)
- 10 g Smoked Sea Salt (Smoked is optional but it REALLY adds that certain something!)
- 200 g Oil of choice (I use avocado)
- 1" piece Lemon Peel (A potato peeler works great for this.)
Instructions
- Put all the ingredients in a blender and blend until smooth. **Fill into clean glass jars and cover. Store in the fridge. Or freeze for later use.
- **For Thermomix users, puree everything for 25 sec/Speed 8.