Despite the extreme cold this winter a few things in the garden flourished. Cilantro does well in cold weather, in fact, it won’t grow here in summer. There is an abundance of cilantro right now and it is about to go to seed, so I figured it would be a good time to make pesto.
Onion chives thrived throughout the winter. They too went into my pesto.
Garlic chives thrive any time of year. I thought I had eradicated them from this round bed last year, but obviously not. I can’t get rid of them. Might as well include it in the pesto.
To keep the green thing going I toasted pumpkin seeds.
The toasted pumpkin seeds, onion chives, garlic chives, and cilantro were ground together in a food processor along with kosher salt, walnut oil and apple cider vinegar. This little food processor couldn’t over process anything if you tried. It is a worthless piece of equipment. I’ll be glad when it breaks down so I can replace it. I attempted to blur the brand name in the photo.
I had intended but forgot to include Serrano chiles in the pesto. I was easy enough to retrieve the jar out of the fridge and mix some of my homemade Thai green chili paste into the pesto.
This was a delicious pesto. We know because we sampled it with the made from scratch idli made from rice, oats and dried green peas. More on that, perhaps, on another post.