Chive Drizzle
Ingredients
- 1 cup of chives
- 1-2 garlic cloves
- ¼ cup of olive oil
- Salt to taste
Instructions
- Add the chives, garlic, and olive oil into a blender or food processor and blend until smooth.
- Continue to add olive oil bit by bit to thin out the mixture if it’s too thick at first, you want a thinner consistency.
- Next, strain over a bowl using a sieve and discard fibers and solids.
- Drizzle away on your favorite dish. (We love it over mashed potatoes or potato soup!)
Playlists: Lady Country, LL Mom Make Out, LL Sing
I don’t know what it is, but I am seriously into foraging. Whether for flower arrangements or food, it always ends up being a good experience- one that takes us on some sort of little adventure outside that ends up making life a little prettier or tastier. This simple drizzle adds depth and flavor to most anything, from soups to salads to vegetable side dishes. It’s incredibly good and can completely make a dish! (Inspired by a chive pesto I once had in High Point, NC and have never stopped thinking about.) This stuff is insane!!! Would be heaven over baked or mashed potatoes too!!
We don’t do pesticides in our yard and really haven’t been able to do a ton to the outside of our property yet so our grass has LOTS of plants other than grass growing in it which used to drive me crazy but now makes me really happy… BECAUSE I had NO IDEA how delicious wild garlic was!!!!
I think what we have on our property is both wild garlic and onion grass but I’m really not positive. They both look really similar and at times are hard to tell apart but one of them is larger (the garlic) and the other is smaller (the onion grass.) The garlic one grows blooms in the summer (where we have tall grasses) and the onion one doesn’t. This is all new to me so if anyone knows for sure, I’d love to know!! Anyway, one of my favorite books that I don’t spend nearly enough time with is Georgia Pelligrini’s Modern Pioneering, and she writes about cooking with wild garlic and shares a recipe for a sweet wild garlic soup with cinnamon, and so we decided we’d try to make our own savory version of wild garlic soup. (we’re salt fiends!!) It’s a great excuse to get outside and have a “mission” to complete. At first I honestly had to nag for help, but by the end they were all into it. Read more about our foraging adventures for wild garlic here.
I took the tops/ grass of the wild garlic stems and blended them with olive oil, salt and pepper and strained the solids out keeping only the oil portion to make a delish drizzle on top that we love to use on top of mashed potatoes and our favorite wild garlic soup!
