chive oil

Chive Oil: a non-recipe recipe

Take a big bunch of chives, a solid bouquet, and chop them roughly (save the flower heads for salads).  Put the chopped chives in the food processor and pulse until they are pretty well bashed up.  Add a pinch or two of salt and drizzle in plenty of oil until you have a loose, spreadable sludge.  It will be a gorgeous green, and will last for quite a while in the fridge.  Use it for dipping bread, as an early-summer pizza sauce, a salad dressing, however you like.  But especially as an early-summer pizza sauce.

 

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