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Chive pesto

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Ingredients for 1 servings:

  • 100 ml rapeseed oil
  • 4 bunch chives
  • 1 tsp, leveled salt, herb salt to taste

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the chives, dry thoroughly, and chop very finely. Place them in a jar with the salt and oil, seal tightly, and store in the refrigerator. They go wonderfully with all salads, grilled food, or simply on bread. They will keep in the refrigerator for several weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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