Go wild with chive pesto

By Mercedes Kay Gold, CNP, CPT

Chives, also known as onion chives are a perennial herb and member of the Allium genus family, and close relatives to leeks, garlic and shallots. Chives date back 500 years, and began being cultivated in the Middle Ages. Delish! Out and about walking, it’s hard to resist picking. With their stunning purple tops, they are easy to spot. They are simply everywhere! Chives easily grow in grass-like clumps, and have long, thin leaves. Green onions are often mistaken for them, but chives don’t contain the same underground bulb. Chives have a unique flavor palate, best described as somewhere between the taste of garlic and onions. Homegrown garden goodness is the best way to sample this simple substitution for garlic, onions, leeks, and shallots in reams of recipes.

Why this wild weed?

Chives are chocked full of health benefits. Yes, they are eaten in small quantities, but adding them throughout the diet is a simple way to stock up on their vast vitamins and mega-minerals. One tablespoon is just one calorie, no carbs or protein, but significant support when eaten regularly. Chives contain enough K, C and A vitamins plus choline, folate and manganese to warrant a round of applause.  

Support strong immunity with the dynamic duo of vitamins A and C.

Choline and folate are both linked to cognitive benefits and the winning combination in chives may improve memory and help prevent the development of conditions such as Alzheimer’s and dementia.  

Chives contain sulfur, like onions, and may deter cancer cells. Vitamin K is a key component in bone health, and always smart in preventing osteoporosis.

Chives contain eye-health helpers’ lutein and zeaxanthin, all-star antioxidants linked to preventing age-related macular degeneration and cataracts.

Go chive crazy! Chives are commonly chopped and a go-to garnish, but get creative in the kitchen and go chive crazy. Sprinkle on salads, piles of potato dishes from baked to mashed, garlic bread and as a flavor booster in egg and tuna salad sandwiches. I think the best way to enjoy the pungent power is in pesto. This holistic nutritionist loves pesto on sourdough bread, pasta, soup and quite literally everywhere!

Pesto power

Ingredients:

• 1 ½ cup of washed, patted dry and chopped chives
• ¼ cup chopped and toasted walnuts or pine nuts
• 1 garlic clove chopped
• ¼ cup extra virgin olive oil (EVO)
• ½ lemon squeezed
• ¼- ½ cup grated Parmigiano-Reggiano cheese

Directions:

1. Toast walnuts or pine nuts on low heat in a frying pan.
2. Add washed and chopped chives to a food processor.
3. Add the rest EXCEPT the EVO.
4. Turn on and chop until all the ingredients are mixed well.
5. Add the EVO slowly.
6. Mix well.

Chives are a fresh and fabulous gorgeous green reminder of one’s lovely garden during the long winter. Don’t forget to freeze. Store a bounty in bags or in ice cube trays set into water or broth for sensational soup starters.

Mercedes Kay Gold is a Certified Personal Trainer and Certified Holistic Nutritionist who loves helping others live their best life when not spending time with her children and grandson, Theodore. She can be reached at mercedeskaygoldfitness@gmail.com