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.
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.
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.