Place chopped chives and olive oil in
blender and puree until smooth.
Add 2 teaspoons
of vinegar, plus salt and sugar.
thoroughly and taste.
If a sharper taste is
desired, blend in remaining vinegar.
Use immediately or scrape into an airtight
bowl and refrigerate.
Mix pesto with equal parts of whipping
cream (liquid or whipped to soft peaks),
or sour cream—taste and adjust salt if necessary.
Use as a sandwich spread, canapé topping
or veggie dip.