July 20, 2012

Swiss Chard Pesto

After receiving both Swiss chard and basil in my CSA box, and harvesting both from my container garden, I knew it was time to make pesto today.  I find that Swiss chard and spinach are interchangeable so I used my favorite spinach basil pesto recipe, and substituted chard.


I also substituted Pecorino Romano cheese for Parmesan just due to what I had on-hand and I couldn't tell the difference from the standard pesto I typically make.  Both are equally delicious.


Once the ingredients are prepped this recipe comes together really quickly.  Just a few quick pulses of the food processor, add the olive oil, and you have pesto!

My 12-cup food processor was filled to the brim when I added the basil and Swiss chard, so if you're making more than a triple batch, you'll have to add it in stages.


My triple batch filled seven containers, for a total of 14 ounces.  I use freezable baby food containers from One Step Ahead, and they're perfect for freezing portions of pesto. 

I know you can easily buy pesto, but I highly recommend making homemade pesto instead.  I tried store-bought pesto once and it tastes so different.  In fact, I've converted friends and family who used to think they didn't like pesto.  Turns out they just don't like crappy pesto :)



Swiss Chard Pesto

Prep Time: 20 minutes
Cook Time: N/A

Ingredients (1 cup)
  • 1/2 cup walnuts
  • 1 1/2 oz Parmesan cheese, cut into 1/2 inch cubes
  • 4 cloves garlic, peeled and quartered
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups Swiss chard leaves, packed
  • 3/4 cup fresh basil leaves (3/4 oz package)
  • 1/4 cup extra-virgin olive oil
Instructions
  • Pulse the walnuts, Parmesan cheese, garlic, and salt in a food processor.
  • Then add the Swiss and basil leaves, and pulse just until combined.
  • Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides with a rubber spatula, if necessary.
Recipe adapted from: Cuisinart
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