This Chive Pesto recipe is generously provided by Suzie Stranik, who served the garden-fresh delight with roasted red potatoes as a side to Alaskan salmon on Christmas Day. She recommends garnishing the dish with fresh chopped chives or with the individual lavender colored flowers of the chive plant.
Ingredients: (Use organic whenever possible)
½ cup olive oil
½ cup (packed) fresh chives, plus more for garnish
½ cup (packed) fresh Italian parsley
3 tablespoons slivered almonds
1 garlic clove
2 teaspoons fresh lemon juice
2 tablespoons water
Salt & pepper
Combine ½ cup chives, parsley, garlic, and almonds in processor. Pulse until finely ground. With machine running, add olive oil in a steady stream through the feed tube. Transfer to a small bowl and stir in lemon juice and 2 tablespoons water. Then season with salt & pepper.
Suzie Stranik is a lifelong Alaskan and a passionate gardener. She maintains a large vegetable garden, several community gardens, and hosts educational guest speakers with her garden club. Suzie shares, “It’s all about building enthusiasm for growing beautiful gardens in one of the best growing environments in the country due to our long daylight summers. A more beautiful natural environment would be difficult to find, and the community gardens only enhance that beauty.” She chose this recipe because chives can be cut to the ground several times during the season and are one of the few perennial herbs in Alaska.