Swiss Chard Pesto
I am on a mission to freeze as many local greens as possible for the winter. Here is my current favorite way to put up swiss chard. I love pesto, but it is too heavy and oily for me. This cuts back on the oil (but not the flavor) and gives you the bonus of an extra serving of healthy greens.
1 bunch basil
1 bunch swiss chard
3-6 cloves of garlic, crushed
pinenuts or walnuts (a few tablespoons)
2 TBLS extra virgin olive oil (more or less depending on your taste)
parmesan, if desired
Wash, stem, and steam the chard in a few tablespoons of water. I leave the leaves whole. Only steam until bright green, but soft. Transfer the chard to the blender. Blend until liquid. Add the basil leaves, garlic and oil and blend again. Salt to taste. I add the nuts and cheese right before serving. If freezing, I don't add the cheese and nuts until I defrost.
1 bunch basil
1 bunch swiss chard
3-6 cloves of garlic, crushed
pinenuts or walnuts (a few tablespoons)
2 TBLS extra virgin olive oil (more or less depending on your taste)
parmesan, if desired
Wash, stem, and steam the chard in a few tablespoons of water. I leave the leaves whole. Only steam until bright green, but soft. Transfer the chard to the blender. Blend until liquid. Add the basil leaves, garlic and oil and blend again. Salt to taste. I add the nuts and cheese right before serving. If freezing, I don't add the cheese and nuts until I defrost.