I've had it on garlic and olive oil bruschetta, with grilled onions, it's good with pork, any roasted vegetable, and pretty decent on it's own on crackers.
It's delicious with or without the chives, and goes great with a bowl of hot rice.
This recipe is a companion to the recipe for Wasabi Pea–Crusted Salmon. But it is so useful as a salad with other main courses (try it with grilled shrimp). Ginger juice is a great ingredient as it adds spicy flavor without the tough texture of the chopped root. You’ll be glad to have the left over pesto to add zest to plain rice or noodles.
Smoky and spicy chipotle peppers plus Cucumber Yogurt Dip make for an entirely different condiment, one that you can use on almost anything that calls for mayonnaise or ketchup.
Garlic confit is nothing more than the peeled cloves slow cooked in a bath of seasoned oil. This strips the raw cloves of their acidity, removes their sharp heat, and concentrates their sweetness.
Greeks use this condiment, known as tzatziki, on just about everything. It's one seriously flavorful and healthy sauce.
Using a mix of vegetable oil and extra-virgin olive oil is crucial to the flavor of the aïoli.