There are many presumptions regarding herbs—chives in particular.
Many see them as a garnish, and push them aside.
Yay whoa, let me share the reasons why this little herb belongs in your belly.
First off chives are:
Low in saturated fat, cholesterol, and sodium
High in dietary fiber, vitamin A, C, K, B6, Riboflavin, Calcium, Iron, Magnesium, Potassium, Copper, Manganese, Thiamine, Niacin, Pantothenic acid, Phosphorus, and Zinc!
Ready for a tasty, nutritious, signature recipe for chive artichoke pesto? OK!
When I bought my first patch of land back in 2001,
one of the first plants chosen for the herb garden was chives!
You may be saying, “where’s the cheese?” Most of my pestos are sold, therefore
I do not add cheese now as it does not freeze well and many of my patrons are lactose intolerant.
Cheese may be added when preparing pasta or when using as a spread in a sandwich.
When using this pesto for the base of pizza crust, no cheese is necessary.
Have I convinced you to grow/eat chives?
As I frequently say, “there is more to life than basil pesto!”
Check out the YouTube video from Moss Mountain Farm!
Copyright © 2013 by Diane LaSauce All Rights Reserved