Swiss Chard Pesto

Anyone who reads our blog already knows how I feel about greens. If you're a first-time visitor, all I can say is I'm definitely not their biggest fan. Poor Joe has tried and tried to prepare greens in a way that I like, to no avail. Even my beloved bacon did not work. But (drum roll please) I'm excited to say Joe has finally done it. I willingly ate swiss chard...and enjoyed it thoroughly! Joe turned our CSA basil, arugula, and swiss chard in to a delicious, vibrant pesto.

Swiss Chard Pesto
swiss chard (one bunch)
arugula (one bunch)
basil (2 bunches, we used a regular Italian basil)
2 c. grated Italian hard cheese (like Romano)
3/4 c. nuts (we used mixed nuts)
5 cloves garlic
olive oil
2-3 tbsp. lemon juice

Combine the garlic, nuts, cheese, and greens in the food processor. Add the greens a handful at a time. They take up a lot of room at first, but process in to much less. Once all the greens are incorporated stream in oil until a smooth pesto is formed. Add the salt, pepper, and lemon juice.

Joe was spot on with this recipe. The arugula and swiss chard add a rich, peppery flavor to the already flavorful basil (my new favorite herb). This recipe makes A LOT of pesto so be prepared to use it in a variety of ways. We tossed some of the pesto with a fresh fettuccine pasta and the heat really brought out the flavor of the pesto. Later in the week we used it as a rub on roasted chicken. Joe used it instead of basil on a caprese salad. We even had enough left over to freeze. I separated the pesto in to portions before I froze it so I could thaw just enough for a dish without thawing it all. A friend of ours freezes her pesto in an ice cube tray, which naturally portions the pesto. This recipe is an easy, sneaky way to add vitamins and minerals to a deceivingly delicious dish. Cheers!