Chive Pesto
Chives are part of the allium family (along with onions, garlic, green onions and leeks) which contain high amounts of quercetin among many other phyto-chemicals. Quercetin is powerful bio-flavinoid that is not only anti-inflammatory and antioxidant, but is also a natural antihistamine which can be really helpful in decreasing symptoms of allergies (1). There is also evidence to suggest that the allium family of herbs can prevent certain types of cancer (2).
Chives also contain natural L-methylfolate (also known as 5-methylfolate or 5-MTHF) which is critical for the healthy functioning of many biochemical pathways including neurotransmitter production (think mood stability, feeling happy and calm), DNA/RNA synthesis (repair of all cells and organ systems), cardiovascular health, red blood cell production, detoxification, and many, many other processes. See Dr. Ben Lynch's article on the difference between L-methylfolate and folic acid, and why L-methylfolate is so crucial for vibrant health here.
Chive Pesto Recipe:
1 large bunch of chives (or two smaller bunches, about 1 cup)
3 tablespoon nuts (cashew, almonds, pine nuts, etc)
2 tablespoon olive oil
1/4 cup of water (or more as needed depending on how thick you like it)
Sea salt
Combine everything in a food processor or blender and enjoy!