After our chives have successfully survived the winter
, it is now harvest time. Normally in the months of April and May, a lot of our chives are used for the Bozner-sauce, around here typically eaten with asparagus. But what to do with all the chives when this year’s asparagus season is cancelled because of Covid-19?
Well, we harvest the chives, wash, and chop them and add browned sunflower seeds. Then we add a clove of garlic, a little grated Parmesan cheese and a pinch of salt. Fill into jars and seal with seed oil.
Et voilà. Chives-pesto, perfect for pasta.