When I got a bundle of Swiss Chard in my bountiful basket I was looking for a recipe that would use it. I am not the biggest fan of it due to the bitter taste it can have. I was intrigued by a recipe that used it to make pesto on My Kitchen Addiction. My husband was really skeptical, he said there was no way it would taste like pesto. But to all of our surprise it tasted exactly like pesto and you really couldn’t even tell you had used Swiss chard. Defiantly give Swiss Chard Pesto a try.
Swiss Chard Pesto
~ 2 Tbsp. + 1/2 cup extra virgin olive oil
~ 2 cloves garlic, chopped
~ 1 bunch Swiss chard, stems removed (about 2 cups)
~ 1 cup walnuts
~ 2 oz. freshly grated Parmesan cheese
~ 1 bunch of basil leaves (about 1/2 cup packed)
1. Heat 2 Tbsp. of oil and the garlic in a sauté pan over medium heat. Once the oil is hot and the garlic has become fragrant, gradually add the Swiss chard, wilting it into the oil and sautéing for a few minutes. Set aside to cool.
2. Meanwhile, combine the walnuts, Parmesan cheese, and basil leaves in the bowl of a blender or food processor. Add in the cooled chard and garlic. Pulse to roughly chop and combine the ingredients. Then, stream in the remaining 1/2 cup of olive oil while blending to your desired consistency. Adjust seasoning with salt.
3. To freeze the pesto, fill an ice cube tray with leftover pesto and cover tightly with plastic wrap. Once the pesto cubes have frozen, then can be transferred to a Ziploc bag and kept for a few months.
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