|Olive oil, fresh cut chives from garden, mortar and pestle|
(No that's not a rug on the floor, thats Bear sticking as close to Mom as possible!)
Kymber asked for this recipe which is simply easy as ...cake?
This works best with fresh cut chives, use scissors to snip them into small sections, then bruise with mortar and pestle to help release the oils.
Add to canning jar (or whatever jar you wish) then add about 1/2 cup of olive oil, we use EEVO.
Shake and place in fridge, this is best made the day before use, will store up to 5 days in fridge (though I believe it will go a bit longer)
This is great on grilled asparagus and potatoes!! We love it with a bit of chopped garlic, cubed potatoes in a pan with some of this added. Gives it so much flavor!!
Later this week, I will be making a big batch of chive butter for the freezer. We add the chives to softened unsalted butter, roll it in wax paper to form a cyclinder, then slice off as we need it ...I know this sounds like a heart stopper but its excellent on grilled steaks!