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Wednesday, August 31, 2011

garlic chive pesto

Before we begin, a little disclaimer:

I can't endorse you trying this recipe unless you promise to first make sure you have some breath mints handy. With all of its oniony, garlicy goodness, you won't make any new friends after you eat it.

Unless you invite them to eat some too. In which case, they will most likely find it so compellingly delicious that they become your best best friend forever.

This pesto had a little more bite to it than traditional basil pesto... and a little bit more complex flavor. It goes well with chicken (or fish, I suppose), pasta, or spread on a sandwich. This time around, I tried to imitate an appetizer I had at the very trendy Pizza Mozza in Hollywood -- served with crackers and ricotta cheese. Absolute heaven.

This is my own version of a few different recipes for chive pesto I found online. They are all more or less the same (chives, garlic, olive oil, nuts, cheese).

I'll give you the recipe the way I did it:

Garlic Chive Pesto

1/2 - 1 cup chopped garlic chives
1/4 cup parsley
3 tablespoons cashews
3 tablespoons parmesan cheese
1 large clove of garlic
4-5 tablespoons olive oil

Place the chives, parsley, cashews, garlic, and cheese into a food processor. Pulse until it is all mixed up and uniformly minced. Add the olive oil (enough to reach your preferred consistency), gradually as you continue pulsing.

Store it with a tiny bit of olive oil poured over the top, to help keep that beautiful bright green color.