3 cups of chopped chives (a mixture of garlic and regular chives) if you only have regular chives add in 2 small cloves of garlic.
1/4 cup of blanched whole almonds (about 35)
1/4 cup of olive oil
1/2 a Serrano chili (optional)
1 teaspoon salt or to taste
Water as needed for a smooth consistency (or juice of 1/2 lemon for brightness)
Coarsely chop the chives and add to the base of a blender.
Add in the almonds and olive oil and the chili if using.
Stir in the salt.
Pulse a few times and then add in about 3 tablespoons of water and begin the blender scraping and mixing as needed to obtain a smooth soft consistency.
Use as needed. This pesto keeps well in the refrigerator for at least 2 weeks.
Notes: You can use pine nuts or cashew if desired.
Makes 1 cup
spicechronicles.com (modified)
