Using fresh chard leaves in place of the usual basil is a great way to enjoy the classic sauce year-round. You could also try spooning the pesto over squares of pan-browned polenta instead of pasta.
2 large garlic cloves
2 cups packed chopped Swiss chard leaves
1/2 cup chopped walnuts
1/4 cup freshly grated parmesan cheese, plus parmesan shaved with a vegetable peeler
1/4 cup flat-leaf parsley leaves
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces whole-wheat angel hair pasta, cooked according to package directions
How to Make It
Pulse garlic in a food processor to chop. Add chard, walnuts, grated parmesan, and parsley; whirl until finely chopped. Scrape down inside of bowl. Add oil, salt, and pepper and process just until smooth. Serve with pasta and shaved parmesan.
We really enjoyed this. A different take on pesto and a great way to use the Swiss Chard in our garden right now. I doubled the recipe (2 C of chard hardly made a dent in my crop) and used a pound of pasta. Also recommend using some of the pasta water when mixing the pesto and the pasta. We'll make this again.
Was so disappointed!!!! I'm a huge pesto fan, a huge chard fan, so I thought this would be amazing. Walnuts are bitter, putting with a bitter green is just too bitter! You couldn't taste anything other than bitter disappointment.
This is fantastic. I love pesto with fresh basil from the garden in the summer, but I hesitate to make it out of season in the winter, especially with basil so expensive at the store. This is an excellent winter option. I used pine nuts and manchego, instead of walnuts and parmesan. Delicious.
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