We have. And when we mow the grass, some of that chive and mint gets chopped up. It smells wonderful!
Tho this happens every time we cut the grass, Jane and I were discussing the aroma for perhaps the first time last nite after mowing the grass. In one of those "Aha!" moments, Jane suggested that since it smelled so good, I should try making a pesto out of chives and mint.
Wow! We had it mixed onto pasta last night. It was fresh, warm and wonderful! I'm sure it would be good on salmon, lamb, or just smeared on bruschetta.
Here's how I made it:
- Grab a handful of chives and pull out the browning ones so that you have all green.
- Strip the leaves off a few mint plant tops - if the soft stems at the top come off too, that's OK.
- Pack these into your Cuisinart along with 3-4 large peeled garlic cloves.
- Pulse until chopped fine.
- Pulse while adding just enough olive oil to stick things together.
Sorry I don't have an exact recipe. The first attempt smelled a little too "onion-y", so I just added a little more mint.
If we had not planted these two things right next to each other, the idea would never have occurred to us. But after-dinner research disclosed that we were not the first to discover this wonderful taste combination. Google "chives mint" and you'll see that even Martha Stewart beat us to it. You might even get some more exact recipes...