Chives are one of those plants, like zucchini, that are so prolific that it can be a challenge to use most of what they produce. We have about a dozen chive plants in our yard right now with swelling buds about to blossom. I want to commit this year to embracing this tasty plant – both stem and blossom.
In years past, we’ve chopped up chives for dips, and to add to various recipes. We’ve also made chive flower butter, using our homemade butter recipe. This year I’m going to be more intentional. Which is why I chose these three recipes to share – they aren’t just another recipe with some chives tossed on top as a garnish. Aside from the second one – but it is so unique and tasty looking, I had to include it!
Share a link to your favorite chive recipes in the comments. Also, stay tuned for one or two of our own recipes in the next week or two.
1. Chive Pesto / Bon Appetit
2. Apple, Manchego and Chive Salad / A Couple Cooks
3. Chive Blossom Tempura Salad / Veggie Belly
Oh so good! I will be trying the chive pesto and blossom salad. We have so many chives right now! We are also swarming in green onions and oregano. I can see lots of experimentation in the pesto arena!
I was thinking the same thing — that these beautiful herbs go somewhat to waste in our garden as they are so bountiful and that we need to appreciate them more this year! Unfortunately, June and these beautiful blossoms have come and gone, but these recipes will find their way onto our family’s table next year, for sure! Thank you, Tiny Peasant! 🙂