The following recipe for a Swiss Chard and Walnut Pesto is from SurvivalBlog reader Joanna E..
Ingredients
- Swiss chard leaves from one large bunch. Remove the stems and set aside. Roughly chop the chard leaves.
- 1 cup of basil, roughly chopped
- ½ to ¾ cup olive oil
- 4 garlic cloves
- 1 cup walnuts
- 1 lemon, zested and juiced
- ½ cup grated Parmesan or Pecorino Romano cheese
- Salt, to taste
- Pepper, to taste
Directions
- Heat a tablespoon of olive oil in a pan over medium heat.
- Add chard, stirring until leaves are just wilted. Remove from heat and let cool for a few minutes.
- Using a food processor or immersion blender, add the chard, basil, garlic, walnuts, lemon zest, lemon juice, and cheese. Add only enough olive oil to moisten and help the mixture break down and come together — about half a cup.
- Pulse the processor until all ingredients are incorporated and pureed.
- Season with salt and pepper to taste.
SERVING
Joanna writes: “This pesto is great over pasta or on toast. You can mix a teaspoon of it into scrambled eggs or spread it on focaccia.”
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