Swiss Chard Pesto

Page: www.closetcooking.com/2012/02/swiss-chard-pesto.html

| Course Type: Sauces/Gravies

(1 review)

Tags: summer CSA

Recipe Reviews

Surprisingly delicious! Garlic, cilantro and lime are the predominant flavors here. The bulk of the pesto, though, comes from swiss chard, and the nut was roasted pumpkin seeds. There was a bit of olive oil, but in this Pesto - no cheese! I prepared this using red swiss chard. It resulted in an unfortunate muddy green color - nothing like the picture in the book. I'd advise you to use yellow chard if you can.

This is a good way to use up swiss chard. I bought some on impulse at the Saturday farmer's market, and worried that it would go to waste over the 4th of July holiday.

My original intent was to prepare the swiss chard quesadillas we loved so much last year. But instead I found this recipe that converts the swiss chard into pesto, which is then used in quesadillas. Its pretty brilliant. My daughter remembers liking the quesadilla with uncooked chard better, but the boys might have preferred this one.

This sauce is so delicious I could eat it by the spoonful.

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