I think I need to plant more perennials. I loved having chives growing without having to expend any energy. Not to mention that they grew better than the plants that I worked hard to grow!
The thing is, I don't tend to use chives in many of my dishes. So, I decided to expand my pesto collection and make some chive pesto.
I started out by separating the flowers from the rest of the chives.
I like using the flowers (they're edible) as a garnish or in a vase, for decoration.
I found a recipe for chive pesto at this link
Chive Pesto Recipe
2 cups roughly chopped chives
1/4 cup olive oil
1/3 cup toasted nuts: almonds, pine nuts, walnuts, etc.
1-3 ounces or 1/3 cup more or less parmesan cheese
1 clove or less of garlic
Blend it in a food processor until fairly chopped up but still smallish chunks. Note: I blended it until pretty close to smooth.
I ended up having enough ingredients for a double recipe, which filled up two ice cube trays.
Here's my pesto collection: 3 bags of scape pesto, 1 bag of chive pesto and 1/2 bag of basil pesto. Each pesto has its own distinct flavour and I'm looking forward to try them in the months to come.