- 1 cup garlic chives or ramps
- 1 cup thyme, rosemary, tarragon, or another herb
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil or expeller-pressed canola or grapeseed oil
Place all the ingredients in a blender or food processor and process until smooth or to desired consistency, scraping down the sides of the bowl as necessary.
Pour into small glass jars and refrigerate. Makes about 1 1/3 cups. Use within 1 month for freshest flavor.
About this recipe
“To make a garlic-flavored oil purée without using garlic cloves, I use garlic chives, also known as Chinese garlic, which have flat spears rather than being hollow like regular chives, or I use ramps (ramsons). Because of their strong garlic taste, I like to combine them with another flavorful herb such as thyme, rosemary, or tarragon. If using only garlic chives, I prefer a ratio of 1 cup snipped flat leaves to 1 cup grapeseed or olive oil, which results in about 1 cup purée.” – Olwen Ooodier
Excerpted from The Pesto Cookbook © by Olwen Woodier, used with permission from Storey Publishing.