Of course, a wonderfully simple pesto pasta dinner is always the first meal that people think about when it comes to how to use pesto, whether it be with a vegan pesto with linguine noodles or a more traditional recipe, but there’s so much more that pesto can do to liven up your kitchen..

Place the decorated cookies is the refrigerator for a few minutes to help set the topping more quickly.Over the last few years, I’ve learned a few key things about growing chives successfully in my garden, so in today’s post, we’ll discuss how to grow chives.. Chives are some of my favorite herbs to grow because they thrive so easily, they’re one of the first plants to come up in the spring, and they can be used for so many different dishes and recipes.If you have a little vegetable garden space where you live, you should definitely learn how to grow chives.

If you’re a new gardener, you should grow chives.If you’re planting a kids’ garden, you should grow chives.You get the picture.

They’re really one of those garden plants that anyone can grow.I love how cheerful and bright green the shoots are when they’re sprouting up in early spring, and they work just as well in a perennial flower garden as they do in an herb garden.

These chives that I’ll be showing you today are actually in our little backyard flower garden because I love their cheerful purple blooms, but I also have a few in our vegetable patch that I use more for cooking and less for their ornamental qualities.. What are Chives?.

Chives are one of many different varieties of plants in the allium family, along with onions, garlic, leeks, and scallions., this recipe uses a powdered spice for flavoring, rather than a liquid extract, but it comes together just as easily.

If you’re used to making icing or glaze with just powdered sugar and milk, or with a liquid like vanilla extract, you’ll find that this gingered version requires quite a bit more liquid to achieve the right consistency for drizzling, but don’t worry, I’ve detailed all that on the recipe card below.. My learning experience with this recipe was that I discovered that dried ginger is actually quite absorbant and I’m sure that information will come in handy at some point in some future baking project.After making the slight adjustments needed, I still love that there’s no need to cook this glaze at a simmer the way you do with some.

Just mix and drizzle!.Preparing the Glaze.