Teresa's Recipes
Swiss Chard Pesto
Discover a world of flavor with this vibrant Swiss Chard Pesto. As a delightful twist on traditional pesto, this version infuses the earthy taste of Swiss chard with the classic mix of basil, pine nuts, and Parmesan. It's not just a condiment, but a nutrient-rich powerhouse that transforms pasta, sandwiches, and dips into an unforgettable meal. Originally hailing from Italy, this pesto variation brings forth a blend of Swiss chard, a popular Mediterranean green, making every bite a celebration of tradition and innovation.
Ingredients
- 2 cups, leaves only Swiss chard
- 1 cup Basil leaves
- 2 cloves Garlic
- 1/3 cup Pine nuts
- 1/2 cup, freshly grated Parmesan cheese
- 2 tablespoons Lemon juice
- 1/2 cup Olive oil
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 8
- Dish Type: Sauce
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Calories: 170
- Fat: 15g
- Carbs: 4g
- Protein: 4g
- Sodium: 120mg
- Sugar: 1g
Instructions
- Bring a large pot of salted water to a boil.
- Add the Swiss chard leaves to the boiling water and blanch them for 1 minute, until they wilt slightly. Drain the leaves and immediately rinse with cold water to stop the cooking process.
- In a food processor, combine the blanched Swiss chard, basil leaves, garlic cloves, pine nuts, grated Parmesan cheese, lemon juice, a pinch of salt, and a dash of black pepper.
- Pulse the ingredients until they are well combined and form a coarse paste.
- While the food processor is still running, slowly drizzle in the olive oil. Continue processing until the pesto reaches your desired consistency. You may need to pause and scrape down the sides of the bowl occasionally.
- Taste the pesto and adjust the seasoning if needed. If the pesto is too thick, add a bit more olive oil.
- Transfer the Swiss chard pesto to a jar or airtight container and refrigerate it until you are ready to use it. The pesto will keep for up to a week.
- Serve the Swiss chard pesto with pasta, spread it on sandwiches, or use it as a dip for raw vegetables. Enjoy!
Tips
- For a nut-free version, you can replace the pine nuts with sunflower seeds. For a vegan version, substitute nutritional yeast for Parmesan cheese.