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Rainbow Swiss Chard Pesto

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To be honest, I wasn’t so sure Rainbow Swiss Chard Pesto would have worked… to my surprise, not only it worked perfectly, it also turned out delicious!

It is a winter option for green pesto, packed with nutrients, easy and really affordable!

One recommendation, make sure you add some good high quality fat in here, either nuts or seeds or cheese along with olive oil.

It will be slightly bitter than a basil pesto of course, and I have added some of hight quality grass fed butter to balance the taste; you can also add once you are ready to use it in your recipes or before serving.

INGREDIENTS

A full bunch of rainbow swiss chard leaves from your EF bag (no stalks that you can easily use in other recipes), chopped and lightly packed, it makes 3-4 cups

1/2 cup of Organic extra virgin olive oil*, try this!

2 cloves or more of organic garlic, chopped

2 handful of pine nuts, or pistachios, or sunflower seeds (my options this time!)

1/4 tsp pink Himalayan salt

1/4 tsp ground black pepper

* if you prefer to reduce calories, substitute some of the olive oil with vegetable stock

METHOD

Add oil, garlic and swiss chard to the jar, push the swiss chard into the oil. Use the pulse function of your high speed blender 6-8 times until the greens are roughly chopped.

Add the remaining ingredients and press pulse 4-6 times until the desired texture is reached.

I use my Blendtec food processor to make pesto, great results in seconds! You can use of course other less powerful blenders or an immersion blender with a tall, thin container.. and a bit more hard work! :)

NB. adjust oil, vegetable stock or a little bit of water if you want it more or less liquid!

If you store in fridge, make sure the pesto is always covered by a layer of oil, it will keep it safe and edible much longer.... well if you don't eat it all right away!

Freeze it in cubes, ready to use when needed

This entry was posted in on April 11, 2016 by Eat FRESH.