Growing up we had a donkey named Clay as a pet. every summer we would fill our red Playskool wheelbarrow with wild onions and feed him as much as we could. Of course, we had to sample some while picking them and I remember them being the most disgusting thing I'd ever tasted! Whenever I look at chives I have these memories.
Cut to this past Summer, when my Mom bought chives over to my new house I thought I would never use them...but...I ended up using all of them and testing a chive and parsley recipe that didn't taste disgusting at all. I just kept adding ingredients to my Vitamix and came up with a great-tasting pesto!
Shrimp & Scallop Linguini with Parsley & Chive Pesto
For the pesto
2 packed cups of fresh chives
2 packed cups of fresh parsely (small parsley stems are OK but remove the larger ones)
2 tablespoons of minced garlic
1/2 cup lemon juice
3/4 cup walnuts
1/2 cup grated parmesan cheese
3/4 cup of olive oil (add more if needed)
1 tsp salt
1lb of shrimp (peeled and deveined, tails on is fine)
1lb of medium scallops
(frozen or fresh works for either of these)
To make the pesto place all of the ingredients into your blender (I use a Vitamix) and whiz until all ingredients are blended together - if it looks dry and gets thick & pasty-looking add a little more olive oil until it has the consistency of the picture above.
Saute the shrimp and scallops in a pan with olive oil, salt & black pepper & a squeeze of lemon juice until cooked.
Boil the pasta.
Mix the ingredients together et Voila!
...and it looks so pretty too!