Garlic Chive Pesto
makes about one half cup
1 bunch garlic chives - snip into thirds
small chunk of pecorino romano cheese (optional)
2 tablespoons almonds
splash lemon juice or white wine vinegar
heavy pinch sea salt (more if omitting cheese)
2-5 tablespoons neutral oil
Load all ingredients into the pitcher of a blender and whiz to combine. Taste for consistency and seasoning - add more oil to loosen or more salt to taste.
If you have regular (not garlic) chives, also great! Just add a clove or two of garlic to the blender along with the other ingredients.
Spread on toast, toss with pasta, drizzle over fresh tomatoes or goat cheese, use as salad dressing - there’s no wrong way to eat it.
Store in an airtight container up to 1 week.