Chive Parsley PestoPosted: March 28, 2012
It’s Wednesday already, and you know what that means. Hop Day with Izzy! Don’t you wish you were sprawled out like this bunny?!! During the mini-heat wave last week, Izzy was stretched out a lot, probably trying to keep cool in our un-air-conditioned apartment. She was cool, and I got some fantastic photos; win win.
Luke thinks we should dress her up somehow for Easter. How does one make their bunny festive for such an occasion? I mean, she’s already a bunny. When I googled “dress up rabbit for Easter” I mostly got images of cats and dogs with bunny ears on. Maybe she’s already as dressed up as she can be.
With April just around the corner, I decided to go in a very green direction with the last of my chives. Not feeling another chive-y dinner, I decided to go with something that would preserve that chive flavor for later.
Oh pesto. So vibrant and tasty on just about everything, and so versatile. This version features chives and parsley and is currently being stored in my freezer in mini tupperwares for a rainy day.
On a side note, my dear friend KA is coming to visit today!!! I’m so excited to share my kitchen with her and cook up some memories.
Chive Parsley Pesto
Adapted from Swallowing the Seasons
Makes about 1 cup
4 cups chives, minced
1 cup parsley, chopped
3 cloves garlic, minced
¼ cup extra virgin olive oil
¼ cup Parmesan, grated
Salt and pepper to taste
Put all ingredients in a food processor and process until all ingredients are finely chopped and well incorporated, pausing once or twice to scrape the sides of the bowl and test for desired consistency. Add a drizzle or two more olive oil if it is too thick for you. Taste and adjust seasonings as desired. Store in the fridge, or transfer to Tupperware for freezing. You can also freeze pesto in an ice cube tray, then transfer to a ziploc or tupperware once it is fully frozen.