I don’t take vitamins. (GASP — I really hope my mom isn’t reading this!)
I do however, eat vitamins.
You know how I’ve been so into my new cookbook from Melissa’s Produce, 50 Best Plants on the Planet? Well not only am I now eating cilantro and blackberries by the bucket-full, but Swiss chard has completely taken over one of the produce drawers in the fridge. All of these are among the top 5 most nutrient-dense fruits and vegetables on the planet!
I gave you just a taste of Red Swiss chard in my Meyer Lemon Risotto, but today we’re getting a full, delicious serving of it.
This pesto is not only incredibly delicious, but it’s so versatile. It’s a sauce for chicken, meat, pasta and rice. It’s a dressing on salads, a dip for carrots and chips, and a condiment for French fries. It’s whatever you want it to be.
For more uses and ingredient ideas for pesto, check out my Kale Spinach Pesto recipe and post.
P.S. Mom, I do take a lot of vitamin C if I feel a cold coming on. Really!
Recipe
1/2 cup toasted almonds (slivered or sliced)
4 cups packed, Red Swiss chard leaves, washed, dried and torn into smaller pieces
1/2 cup packed, basil leaves, washed and dried
3 cloves garlic, peeled with stems removed (about 2 teaspoons minced garlic)
Zest of 1 lemon
1 tablespoon fresh lemon juice
1/2 cup grated Parmesan cheese
1 teaspoon granulated sugar
1/2 to 3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil
- To toast the almonds, preheat the oven to 375 degrees F, and spread them evenly on a baking sheet. When the oven is preheated, place the baking sheet in the oven and roast the nuts until they are very aromatic and golden brown, about 5 minutes. Stay with them, though, because they can go from perfect to burnt quickly! (This is an important step because toasting nuts brings their oils and natural sugars to the surface, greatly enhancing their flavor.)
- In a food processor, make the pesto by blending the chard and basil with the toasted almonds, garlic, lemon zest and juice, Parmesan, sugar, salt and pepper.
- Then gradually pour in the oil and blend until smooth.
Notes
Any variety of chard will work for this recipe, but red is my favorite.
This is not a sponsored post.
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{ 4 comments… read them below or add one }
Oh yeah, this looks delicious! I used to add spinach to my pesto, how boring comparing to your beautiful swiss chard pesto!
Thanks, Laura! I love adding spinach, too. Not boring! xo
This is a really good pesto, which I used to top turkey burgers and then combined with shrimp and rice. I made a half-Swiss chard and half cilantro combination (omitting the sugar), and really enjoyed the chard, lemon, and almond flavors. Thanks!
Thanks so much for your comment, Rob. I love that you added cilantro — another one of my favorite greens. And how delicious on a turkey burger or shrimp! I might just have to do the same.