Spring is here, and the Haliburton farmers are heading back to Moss Street Market this Saturday (10am-1pm) – come and see what they’ve been growing! The 2021 season starts next week – May 1st (10am-2pm)
Chives are growing plentifully just now and we harvested some for the Saturday farmstand last week. They make a very fine pesto, and here’s the proof — and the recipe!
Mostly Chive Pesto
1/4 cup chopped raw almonds or walnuts
1/2 cup olive oil (+ more if needed)
1 cup fresh parsley leaves
2 cups chopped fresh chives
1 clove garlic, chopped
2 tbsp lemon juice
1 tbsp grated Parmesan cheese (substitute nutritional yeast and a dash of miso or tamari sauce if you prefer vegan)
1/2 tsp salt
Pulse the nuts with the parsley and olive oil until fairly smooth. Add remaining ingredients and process until smooth and a consistency you like, scraping down the sides of the container as necessary. Add dribbles of olive oil if it’s too stiff. Taste and adjust any of the ingredients to your preference. Add to pasta, stir-fry or use as a dip or cracker spread.
Makes about 1.5 cups
