It’s pesto-making time at Casa Angie!
But I ran out of ONE important, key, crucial ingredient. You know what it is.
It’s garlic, of course. What kind of a kitchen ever runs out of garlic, huh?! I should be fired LOL.
Anyway, I decided I should use these, instead.
They’re garlic chives. There are loads of them growing in my backyard, literally everywhere. To think that they all started with one innocent little plug given by a friend.
The resulting pesto is very good, by the way. It has that “green” taste to it. It’d probably be really good added in soups. I do still prefer pesto with regular garlic in it, though. Maybe because that’s what I’m used to.
So, does anyone have other ideas what to do with garlic chives? Let me know!
Now, This!
“This is a soup I should make every summer! Those male zucchini blossoms that don’t turn into zucchinis will finally have some use!” — Angie
“A perfect treat for anyone watching their carbs. My BFF would absolutely love this.” — Jhuls
“I love the use of bag of coleslaw mix – more convenient. Love the flavors, too! Must try!” — Jhuls
“Oh, these bars make my mouth water just thinking about them. The idea of lime and raspberry together is darn right appealing, especially in this heat. Plus the colors are just gorgeous!” — Angie
***
Now, let’s party! Join Fiesta Friday #499 by adding your link(s). Don’t forget to link your post to FiestaFriday.net so you can be featured.
If you’re interested in becoming a cohost, please let me know.
If you’re new to Fiesta Friday, please read the guidelines.
Thanks for sharing our Summer Zucchini Blossom Soup…and yes, it’s a great way to use the male blossoms. My friends just told me last night that they have a bunch of male blossoms right now, so I guess I’ll be making this soup again! Happy Fiesta Friday!
Lucky you! My squash plants are completely ravaged by bugs, but I’ve started several more. Have to keep an eye on them better this time. All I need are the flowers!
Hi, Angie! I love garlic chives, and I don’t mind them going all over the garden, since they repel some pests, and have beautiful late-summer blossoms that attract pollinators. I started them in my garden just to have a source of the greens to make Korean pancakes. It is a light crepe-like batter, and you arrange strips of garlic chives on, while cooking; they are served with a soy-sauce-based sauce with classic Korean seasonings (sesame oil, raw garlic, etc.). Thank you for hosting another great Fiesta Friday, I am sharing #18 Fish Fillets with Summer Vegetable Medley. Have a great weekend!
PS The Korean name is Buchujeon (부추전), buchu is the Korean name for garlic chives, and jeon is pancake.
Gosh, the jeon is a great idea. I love pajeon with Korean BBQ. The problem with garlic chives is that they multiply way too quickly for me. They produce too many seeds, literally thousands of them! But as you said, they’re useful both in the garden and kitchen 😄
Hi Angie, Happy Friday and weekend. Thank you so much for hosting and allowing us to link up here with you.
I linked up this week with = 23+24. This is a friendly reminder and invitation to come and join us at SeniorSalonPitStop. You will find the linkup information under BLOGGING.
Thanks, Esmé! I may have a new recipe soon-ish and then I’ll join your party.
I agree with you, Angie. Those lime raspberry bars are very appealing.
I’m thinking of making something similar for Halloween – with orange and blackberries