Terra Americana

Mint and chives are prolific in my garden.  They have done so well I have incorporated them into flower beds, containers and the garden in front of our showroom.  I love the two but find I do not have nearly enough uses for them.  I was going through a couple Mediterranean and Indian cook books (a couple of my favorites are below) and realized that mint is strewn through so many savory recipes that include onion.  While the pairing may seem off to the average American palette it is such a delicious and fresh combination.

Try it with lamb, chicken, pasta, potatoes and on crackers with fresh chevre or yogurt.  If you are a fan of Argentinian chimichurri on your steak, try this pesto for a change of pace.

• 2 cups chives, chopped
• 2 cups mint leaves, chopped
• 1/2 tbsp Garlic Ginger Salt
• 3/4 cup grated Romano cheese
• 1/3 cup chopped pecans
• 1/3 to 2/3 cup olive oil, first cold pressed is best for this

Combine the mint and chives thoroughly.  Add Garlic Ginger Salt, Romano cheese and pecans.  When they are blended into the herbs drizzle olive oil over the pesto.  Use the amount of olive oil according to your liking, you may substitute chicken stock for some of the olive oil if you are try to stay away from fats.  Allow to marinate over night.

What to enjoy your pesto with:

• Black Rice Salad
• Mostaccioli Salad
• Tuscan Garden Polenta
• Grilled Sirloin and Chevre

More for Pesto Lovers:

• Pesto alla Genovese from Tim Wilcox and Caroline Pam
• Ryan Voiland's Freezer Pesto
• Hickory Dell Lower Fat Pesto
• Green Garlic Pesto by Red Fire Farm
• The Kitchen Garden's Cilantro Pesto
• Roasted Garlic and Pesto with Axler's Smoked Salmon Chowder

Photo Credit: A  Rather Unusual Chinaman