I had lots of fun picking basil, parsley, chives and oregano to create some flavourful Dairy and Peanut/Tree Nut Free Pesto Sauces. Click here for my post on Dairy and Peanut/Tree Nut Free Basil Pesto Spaghetinni.
Today’s post focuses on parsley and chives.
Thinking about parsley and chives together as a pesto…little new potatoes came to mind.
The combined flavours of boiled little potatoes tossed with Dairy and Peanut/Tree Nut Free Parsley and Chive Pesto complimented each other beautifully.
Michael loved it!
I decided to set aside some to enjoy cold the next day with the leftover roasted shrimp from the night before.
With the addition of some local ‘corn on the cob’ kernals tossed with leftover cold peas and beans with a squeeze of fresh lemon juice…
…I had myself a delicious Dairy and Peanut/Tree Nut Free Parsley and Chive Pesto Shrimp Potato Salad. It was soooo good!
Parsley and Chive Pesto
1 cup parsley,stems and leaves rinsed and patted dry
1/4 cup chives, rinsed and patted dry
1/4 tsp kosher salt
1/8 tsp fresh ground black pepper
1 garlic clove, chopped
1/4 cup extra virgin olive oil
Measure above ingredients (except oil) into a food processor. Pulse a few times to blend.
While the food processor is running, slowly pour the extra virgin olive oil in. Stop to scrape down the sides and continue to run the food processor until a smooth consistency is obtained.
Tip: Other ideas…a few tablespoons tossed with just boiled little potatoes/pasta, as a condiment for roasted fish, as a spread on toasted Dairy, Egg, Soy and Peanut/Tree Nut Free French Stick or brushed over a fresh cob of corn.
P.S. How do you save your garden parsley and chives?