This recipe goes with Quinoa, Corn, and Tomato Salad with Chive-Infused Oil
Cooking Light AUGUST 2007
Place all ingredients in a blender; pulse 6 times or until chives are very finely minced. Strain mixture through a fine sieve into a bowl, and discard solids. Store in refrigerator in an airtight container for up to 2 weeks.
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