Okay, so it was either chives blended into a yummy sauce OR grass with lots of lemon. It's not my fault-- my garden beds are weedy. (Okay, so THAT would be my fault, lazy bum). Anyway, this is how I made it.
Roasting mushrooms (first time and not the last). Cut into halved, sprayed with oil, salt and pepper and roasted in the oven for 5 minutes or so at 450 F.
Blended half a cup of chopped chives, salt, oil (the nice fruity green stuff--olive), and pepper (crushed or black). If you don't have enough chives (like me), you can add some basil & a BIT of oregano (both freshy fresh). Add lemon juice to taste, and blend until creamy. I also wanted to use less oil so I added some water as an alternate, still good.
Poured it over Farfalle, added a bit of Asiago cheese and roasted mushrooms on the side. YUMMO (to take a word from Rachel Ray). This recipe is obviously not mine, got it from a mag and messed it up a bit! :)
Roasting mushrooms (first time and not the last). Cut into halved, sprayed with oil, salt and pepper and roasted in the oven for 5 minutes or so at 450 F.
Blended half a cup of chopped chives, salt, oil (the nice fruity green stuff--olive), and pepper (crushed or black). If you don't have enough chives (like me), you can add some basil & a BIT of oregano (both freshy fresh). Add lemon juice to taste, and blend until creamy. I also wanted to use less oil so I added some water as an alternate, still good.
Poured it over Farfalle, added a bit of Asiago cheese and roasted mushrooms on the side. YUMMO (to take a word from Rachel Ray). This recipe is obviously not mine, got it from a mag and messed it up a bit! :)
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