Makes 1-1/2 cups
- 1 cup chives
- 1 clove garlic
- 1 cup canola oil, or enough to cover by 1in
- 4tb lime juice
- Blanch chives in salted water until wilted, 2-3 seconds. Shock in ice water and squeeze dry.
- Puree with remaining ingredients
Note: Can use basil instead of chives