Hey! Sorry It’s been so long. My husband and I packed up our bags, said goodbye to our tiny basement apartment in San Francisco and moved back to my hometown of Portland Oregon.
After living in San Francisco for over 20 years, it was a bit overwhelming to move our entire lives back up here. Lucky us, we arrived at the beginning of one of the worst winters the Northwest has seen for decades. Our first day in our new house it snowed several inches, which was very exciting for my hubby as he had never lived anywhere it snowed. We were enjoying the winter-wonderland, White Christmas of it all for a while. We cut down and decorated our first Christmas tree as a couple.
One day we got an entire foot of snow and Mike got to build his first snowman (it was a snow lady with big boobs and beet-red lips.) But the charm wore off and the relentless grey, cold, snow, and rain, rain rain, eventually bummed us out.
But now it’s finally SPRING!! Our garden is growing, birds are singing, flowers are blooming and I’m so happy we’re here!
My stepfather’s garden is producing all kinds of goodies which he has been sharing with us. Last week he gave us a giant shopping bag full of chives. They were gorgeous but I was not sure what to do with all of them. I mean, how many baked potatoes can one eat? Then it occurred to me – chive pesto!
I’d never made it before and I didn’t have any nuts or other herbs but I did have a chunk of parmesan, lemons and some fancy olive oil. So I grated the parmesan in my Cuisinart and set that aside.
Then I threw a few big handfuls of chives, a clove of garlic, a sprinkle of salt, and the zest and juice of half a lemon to the bowl of the food processor and pulsed for a while. I started streaming in the olive oil, occasionally scraping the sides down, until it was a nice consistency. When it was ready I poured it into the bowl with the cheese and stirred it up. I sprinkled a few of the chive blossoms on top and it was gorgeous! I served it with steak, roasted spring onions and new potatoes.
Chive Pesto #1
- Lemon juice and zest
- Olive Oil
The pesto was such a hit I made it again for my BFF a few days later. This time I went out for supplies so I had more to work with. I also picked up some fancy pasta – I think it’s called Gnocchetti sardi but not 100% sure. So the second batch of chive pesto was more complex
Chive Pesto #2
- Italian Parsley
- Pine Nuts, toasted
- Zest and Juice of one lemon
- Olive Oil
It was delicious as well. It’s pesto, you can kind of do what you want with it. If you want to make it vegan you could use all nuts and no cheese and it would be just as good.
So for lunch with my friend Darla, I made the fancy pasta with shrimp, mushrooms, and chive pesto.
Gnocchetti Sardi with Shrimp, Mushrooms, and Chive Pesto
- Chive Pesto
- Peeled and deveined shrimp
- Red pepper flakes
- Lemon zest and juice
- White wine
- Olive Oil
- Pasta, cooked
I sautéed garlic and red pepper flakes in olive oil for just a few seconds, then added the mushrooms, sautéed for about two minutes and then tossed in the shrimp.
I cooked them until they just started turning pink, I really didn’t want to overcook them.
Then I squeezed in half a lemon and added a splash of white wine. I scooped the pasta into the pan with whatever pasta water came with it, turned the heat off and just stirred it till it was all mixed together. I kind of stirred and shook the pan a bit for a few minutes just to cool the pasta down. I didn’t want it to be so hot that the cheese in the pesto completely melted.
I stirred the pesto into the pasta and served it up. It was a great lunch for a sunny spring day!
P.S. It was even better cold. I made the same dish a few days but with peas instead of mushrooms and it was super springy and fresh so I think that would be a lovely pasta salad. I’ll have to do that next.