Today is the first day of winter, yet my freezer still preserves some remnants of summer. There’s the figs which I harvested from the too rapidly growing and ample fruit-bearing tree in our front yard, there’s rhubarb, stemming from gigantic stalks in the new garden of friends who moved house in spring on the one hand, and from the rich and robust rhubarb plant from my parents’ green and colourful garden on the other, there’s the sorrel which also found its way from my childhood home to our home, along with a huge box and a bag of already chopped up chives.
Figs are for jam, rhubarb as well (and for chutney! And for rhubarb sauce!), sorrel is for soup (and sorrel mashed potatoes). And chives. Well what to use chives for, except for garnishing dishes?
At least that is what I thought until I found a jar of chives pesto in an organic foodmarket. I started using this pesto in pasta, with string beans, with zucchini,.. But then looking at its price tag, and at all the chives in my freezer, I thought I might as well try and make it myself. So that is what I set out to do a couple of nights ago. Taking all listed ingredients from the jar’s label and blending them on high speed, I ended up, however, not with a pesto, but rather with a spread. Obviously I used too many cashews. That’s the downside. The good news is that the spread tastes wonderful as well, and is even more versatile in use (on bread, crackers, as dip, in sauces,…), due its mellower, softer taste compared to the sharper pesto.
So that’s how a failure turns into a success!
And oh, this spread works wonders when added (instead of some TB of vegan cheese) to the tofu ricotta filling in these cannelloni (tried and approved of by the entire family).
- 120 g chives
- 10 g pine kernels
- 150 ml olive oil
- 1,5 tsp salt
- 80 g cashew nuts
Add all ingredients to a food processor and blend until smooth.