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.