chard pesto

Ingredients for 4 servings:

• 400 g chard
• 3 tbsp extra virgin olive oil
• 1 clove(s) garlic
• 1 lemon(s), juice, or 3 dashes lemon juice concentrate
• 1 handful of almonds or pine nuts
• 50 g blue cheese, coarsely chopped
• 50 g Parmesan, coarsely chopped
• Salt
• some rosemary, finely chopped, or dried rosemary ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cut the stalk off the chard. Wash each leaf individually. Trim the white stem and cut into 2cm strips. Sauté for 5 minutes in about 40ml of water. The chard itself releases a lot of water, so don’t use too much. Then cut the green chard leaves into 2cm strips and sauté for another 5-8 minutes. Meanwhile, put the olive oil in a bowl. Crush the garlic clove in a garlic press and mix with the oil along with the salt and rosemary. Finely chop the almonds in a blender and add them to the bowl. Cut the Parmesan and blue cheese into large pieces and add them to the oil. Strain the chard and add it to the bowl with the oil. Purée everything thoroughly using an immersion blender.