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Photo: Thomas J. Story; Styling: Kevin Crafts Photo by: Photo: Thomas J. Story; Styling: Kevin Crafts

Swiss Chard Pesto Pasta

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.

Sunset MARCH 2011

  • Yield: Serves 4
  • Total: 15 Minutes


  • 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


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.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 416
  • Calories from fat: 56%
  • Protein: 12g
  • Fat: 26g
  • Saturated fat: 3.8g
  • Carbohydrate: 36g
  • Fiber: 5.6g
  • Sodium: 503mg
  • Cholesterol: 5mg

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Swiss Chard Pesto Pasta Recipe