Not quite a pesto, but more substantial than a puree, this simple compote won everyone’s heart one spring night of recipe testing at the farm. We ate it with roast lamb that was raised up the road of course. In the morning we enjoyed the compote on top of some crunchy groats, eggs, and cheese. Then later in the day it hit the spot mixed with lentils that had been pan-fried with almonds, and a dollop of yogurt. Another excellent way to savor it is to drop a spoonful into a bowl of soup. Oh and yes, when Eva and I were waiting for the lamb to cook, we made popcorn and dipped each kernel into the lemon balm-chive mixture – don’t underestimate the popcorn kernel as the perfect testing ground (foil) to enjoy almost any sauce!
Lemon Balm Chive Compote
3 cups finely chopped chives
(I used a mixture of conventional chives and garlic chives)
1 ½ cups lemon balm leaves (somewhat packed)
3 tablespoons water
½ cup extra-virgin olive oil
salt and fresh ground pepper to taste.
Photo above shows this compote on a melted cheese bagel
Put 3 tablespoons water in a food processor or a blender, add the lemon balm leaves and process with pulses until finely chopped. Add the chives and continue processing until all herbs are blended and finely chopped. Add the oil. Continue to pulse until the mixture is just beginning to look creamy. Season with salt and pepper Transfer to a bowl. This compote can remain in an air-tight container in the fridge for up to one week. If you think you won’t be finishing it after a few days, freeze it for up to 6 months.
Makes approximately 2 cups