Recipe of the Week: Swiss Chard and Walnut Pesto

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

1. Heat a tablespoon of olive oil in a pan over medium heat.
2. Add chard, stirring until leaves are just wilted. Remove from heat and let cool for a few minutes.
3. 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.
4. Pulse the processor until all ingredients are incorporated and pureed.
5. 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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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!