Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Wednesday, May 14, 2008

Swiss Chard Pesto

This version of pesto is really yummy and very good for you. High in vitamins K, A and C, Swiss Chard also is full of magnesium, potassium, iron and copper. This pesto is good served as a dip for chips and vegetables, but it's also good in soup, in sandwich bread as a sneaky food, with chicken or fish, on pasta, on pizza, with vegetables, on a wrap, tossed with rice or on top of a baked potato.

1/4 cup olive oil, divided
3 cloves garlic
16 ounces Swiss Chard, washed and dried and stems removed
1/4 cup pine nuts or walnuts
2 tsp. dried basil
3/4 tsp. salt
1 tbsp. lemon juice

Heat 2 tbsp. olive oil in dutch oven. Add Swiss Chard and cook over medium-low heat about 5 minutes, or until wilted.

Chop garlic in a food processor. Add the chard, nuts, basil, salt remaining 2 tbsp. olive oil and lemon juice. Process until mixture looks like pesto.

3 comments:

Erica said...

I make a similar version with arugula which i love. i also toast the pine nuts slightly in a dry pan which makes them taste so buttery that i don't miss the cheese. yum.
gonna try it with chard this week.

Erin said...

I need that recipe! It sounds really good.

Jason Poll said...

I'll probably get flamed into the ground for admitting it, but I've only had 'real' pesto a few times, and I was never that impressed.

I do like swiss chard, though.

I just finished my first batch of this - delicious!

Thanks again for another recipe that's getting marked 'favorite' in our GFCF cookbook. :)