How much do I love this heavenly green concoction I’ve called Pesto? Well let me just count the ways :)
I love it gently swirled into a deep bowl of delicate angel hair pasta — B thinks it’s even better with his eggs over easy and I won’t forget hubby’s favorite way — straight out of the jar (naughty, naughty).
But today I enjoy it this way — on a Tartine :) which means, “open faced sandwich,” in French :)
This style of eating is one my favorites :) and B’s favorite too.
A slice of toasted French bread smeared with a generous helping of peppered ricotta followed by a nice dollop of the pesto and a thin slice of proscuiotto followed by a grand finale of perfectly roasted tomatoes.
Pesto is what I first called it — but upon further consideration it could easily merge into the category of Heavenly Deliciousness taking any meal to higher levels :)
You may remember this trip we took when I first created this recipe. I realized I had forgotten the real Italian pesto at home :( So, using what I had onboard I introduce you to our new favorite pesto/sauce/heavenly concoction ♥
My next thought for this? Atop a hot baked potato with a dollop of sour cream ♥
If you do try this, please let me know — I would love to hear what you think xo
Bon Appetit xoxo
Smoky Almond, Cheddar and Chive Pesto
- 3 cups chives (just take the bunch of chives and roughly break them apart so they will loosely fill three cups)
- 1/2 cup smoked and salted almonds (roughly chopped)
- 1/4 cup sharp cheddar cheese (finely shredded)
- zest of one small lemon
- salt and pepper to taste (at the end)
- 1/2 - 3/4 cup olive oil
|In a food processor (I used my trusty little 3-cup capacity food processor I keep on board the Airstream) put the chives, almonds, cheese, lemon zest and give it a whirl. Add your olive oil to it - a little at a time until your desired consistency is met.|
|Add salt and pepper to taste at the end. Hubby said I should bottle this stuff and sell it. I also think next time I may add some garlic . . .|
|In addition to topping eggs with this, I imagine it would be delicious with pasta or on sandwiches :) ♥|