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Swiss Chard Pesto

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Swiss Chard Pesto

The perfect swiss chard pesto recipe with a picture and simple step-by-step instructions.

  • 150 g Swiss chard fresh
  • 5 Toes Fresh garlic
  • 0,5 tsp Sea-Salt
  • 100 g Walnut kernels
  • 100 g Grana Padano grated
  • 20 tbsp Rapeseed oil
  1. I still had Swiss chard in the garden and now I have harvested it. I used 150 gr., Especially the smaller leaves, for a long-cherished recipe idea. The chard is washed and roughly chopped together with the stems. The walnuts are pitted and the kernels are roasted crispy in a pan without fat. The cheese is grated. The garlic is peeled and roughly cut.
  2. The ingredients are placed in a jar and are chopped up with the hand blender. Given the amount of ingredients, it is advisable not to mix everything at once. Start with a third of the chard and some of the oil. First gradually add the chard and only then the other ingredients in the jar. I started with eight tablespoons of oil, then I finally needed 20. But here, too, I advise not to give the whole amount of oil straight away, but according to the consistency of the pesto. Don’t forget the salt in between. Half a teaspoon is completely sufficient.
  3. The color of the pesto naturally depends on the type of chard used. Mine has a wonderful purple tint. It really makes a good amount, so I dared to recommend it for 8 people. That is sure enough. Half of the ingredients are certainly sufficient for smaller requirements.
Dinner
European
swiss chard pesto

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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