When I here the word "pesto" I always think of the basil, parm and pine nut variety. I've heard of substituting the parm with asiago or romano or using blanched almonds instead of pine nuts, but when I came across a recipe that uses swiss chard in it, I was intrigued. This recipe maintains the basil with the added bonus of the chard. I have lots of swiss chard growing in the garden and haven't had a chance to use it at all this summer so this was the perfect opportunity!!
Ingredients:
2 tablespoons extra virgin olive oil
2 cups Swiss chard, with lower stems removed
3-4 cloves garlic, chopped
1 cup walnuts
2 ounces freshly grated pecorino or parmesan cheese (vegetarian variety)
1/2 cup of packed basil leaves
1/2 cup extra virgin olive oil
Directions:
Heat up 2 tablespoons of olive oil and wilt the chard leaves in the oil. remove from heat and let cool.
In a food processor combine the garlic, walnuts, basil and cheese. Pulse until the mixture is finely ground and mixed. Add the cooled, swiss chard and mix well.
Pour in the olive oil and mix until fully blended. Refrigerate or freeze.
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