Spinach salad with garlic chive and basil pesto

Type: Main course

Serves: 4

For the salad:

Broad beans

Crispy Bacon

Baby leaf spinach


Mizuna leaves

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.