My garlic chives needed a haircut. They were totally out of control. But what could we do with a bucket or two of garlicky, oniony goodness? Why, make pesto of course!
So Brian and I went out and chopped the chives way back. The picture above is a small section of the garlic chive patch after they were cut back!
I don't usually do recipes on this blog, but this stuff was seriously good. And seriously easy. A couple of whirrs in the food processor and we had a delicious garlicky pesto.
So here it is -- about two cups of garlic chives, coarsely chopped, 1 cup of grated parmesian reggiano, 1 cup of pine nuts and a few slurps of olive oil. Processed together to the desired consistency.