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Birgit Kerr

Hello there! And welcome to my recipe blog! I’m a Mixed Media Artist who also has a passion for all things gardening, real from-scratch food, fermenting and natural health.

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Garlic Chive Pesto
In The Kitchen Preserving

Garlic Chive Pesto

Birgit
July 16, 2021July 16, 2021 1 min
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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

Garlic Chive Pesto

Quick and easy to make and packs quite the flavor punch!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 2 mins

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.
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Hello there! And welcome to my recipe blog!
I’m a Mixed Media Artist who also has a passion for all things gardening, real from-scratch food, fermenting and natural health.

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