One of our loyal customers has graciously agreed to be our recipe guru. So thanks to Linda O'Connell for the following (and more to come).

Think green! Spread this pesto on grilled meats, with cream cheese on baguettes, even a dollop on top of your soup.

1/2 c. packed fresh garlic chives
1 c. packed fresh flat-leaf parsley leaves
1/2 c. packed fresh spinach leaves
2 T. walnuts or pistachios
1 large garlic cloves, smashed
3 T. good extra-virgin olive oil
2 T. freshly grated Parmesan cheese

Blend chives, parsley, spinach, nuts and garlic until finely minced. Add oil and cheese, process until blended. Store in a covered glass container in refrigerator, or freeze. Makes about 3/4 cup.