Photo: Thomas J. Story; Styling: Kevin Crafts
Total Time
15 Mins
Yield
Serves 4

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.

How to Make It

Step 1

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.

Step 2

Note: Nutritional analysis is per serving.

Ratings & Reviews

janicef2009's Review

Sarita82
March 24, 2014
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.

ewarnock's Review

ewarnock
November 26, 2012
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.

Sarita82's Review

janicef2009
March 09, 2011
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.