Spinach salad with garlic chive and basil pesto
For the salad:
Baby leaf spinach
Salad Burnet leaves (cucumber like flavour)
Any other salad leaves of choice, make it your own!
For the Pesto:
50g garlic chives
25g pine nuts
1 garlic clove crushed
200ml extra virgin olive oil
35g grated parmesan
Ideal for a warm April weekend and the perfect accompaniment to a barbeque, why not give this Spinach salad with garlic chive and basil pesto a try from the team at Herbs Unlimited based at Sandhutton near Thirsk.
In season and available now, garlic chives have a more subtle flavour than common chives with flat tubular leaves and edible white flowers and this pesto can be used on salads, spread on bread or used as dips throughout the season.
Herbs Unlimited growing season is currently underway and the family firm supply an array of speciality and traditional herbs as well as edible flowers throughout the catering industry. For the keen home cook, their produce is also available to buy online through their website www.herbsunlimited.co.uk
Variations for the pesto:
Nasturtium pesto – use both the flowers and the leaves from edible flowers for a dash of colour and new taste
Basil pesto – replace garlic chives with fresh basil leaves for a traditional pesto
Rocket pesto – use up rocket for a punchy flavour
Other uses for garlic chives – add to white bread so the green chives add colour as well as flavour, or add to garlic butter for extra flavour – matches well with eggs, chicken, shellfish, soft cheese and pork dishes.