Swiss Chard Pesto

by Michelle on April 17, 2013

I love a good pesto and I rarely limit myself to just the basil variety, since basil is really best during the summer months. As readers of this blog know, I’ve made pesto out of many different kinds of greens. When I saw that this week’s Food Network challenge was to feature a no-cook recipe, pesto came to mind. And since we’ve been eating a lot of Swiss chard lately (how did I not know how good this stuff was until now???) I wanted to try making it into a pesto.

Now I used my pesto over pasta, which technically isn’t no-cook, but you could easily use this as a dip or a spread for crostini. Johnny often sops up any trace of pesto that’s left in the food processor with a piece of bread. I actually wrote down the ingredients as I was making this pesto (normally I just keep adding stuff in to taste) but use this as a basis. If you like your pesto with more garlic or lemon or salt, add away. I had some frozen basil in the fridge so I added that in too for extra flavor. Definitely make this recipe. It’s another way to get greens into your diet. Oh and it’s delicious!

Swiss Chard Pesto

1 bunch of Swiss chard, stemmed and chopped

Juice of one lemon

1/4 cup olive oil

1/2 cup almonds

1/2 cup Parmigiano, grated

2 garlic cloves

A handful of basil (frozen is fine)

Pinch of crushed red pepper

Combine all ingredients in a food processor and blend until desired consistency, adding more olive oil as necessary.

Note: I served my pesto with farfalle pasta, fresh mozzarella, chicken* and roasted red peppers

*More to come on this later

This post is part of Food Network’s Sensational Sides series. For more no-cook recipes, check out the blogs below:
Jeanette’s Healthy Living: Mixed Fish Poke Tower

Feed Me Phoebe: Smoked Tofu Summer Rolls

The Lemon Bowl: Asian Cabbage Slaw With Mint and Scallions

The Cultural Dish: Caprese Salad

Cooking With Elise: Good for You Guacamole

Dishin & Dishes: Chicken Salad With Dried Cherries and Walnuts

Napa Farmhouse 1885: Cilantro, Ginger and Garlic Dip

Red or Green?: Avocado and Three Chile Salsa

Weelicious: Avocado Honey Dip

Devour: No-Cook Kale Salad Recipes

Domesticate Me: Shaved Brussels Sprouts and Cauliflower

The Sensitive Epicure: No-Cook Vietnamese Spring Rolls

FN Dish: Go Raw With Shaved Salads

{ 11 comments… read them below or add one }

marie @ little kitchie April 17, 2013 at 2:47 pm

can’t ever have enough good pesto recipes in the springtime! this sounds great!

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Michelle April 25, 2013 at 10:44 am

There is never enough pesto!

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Liz April 18, 2013 at 1:18 pm

Sounds great. Thank you.

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