Swiss Chard Pesto

June 1st, 2011


Use as a pasta sauce, or add at the last minute to give extra flavour to a stew.

  • 1 knob butter
  • 2 tbsp of olive oil
  • 2 cloves of garlic (or use some of your fresh garlic)
  • Bunch o Swiss chard – any variety
  • Handful pine nuts or walnuts
  • 1/2 to 1 cup fresh Parmesan cheese, grated
  • Handful of fresh cilantro leaves


  1. Wash the chard thoroughly and shake to dry.
  2. Melt the butter in a saucepan best online casino with the olive oil. Peel and chop the garlic and saute for 2 minutes.
  3. Chop the chard stems and add them to the pan. Stir and then cook, covered, for 5 minutes.
  4. Roughly chop the chard leaves and add them to the pan. Cook for another 3 minutes.
  5. Toast the pine nuts for a couple of minutes (either under a pre-heated grill or in a dry pan)
  6. Turn off the heat under the chard. Add the coriander leaves, pine nuts and parmesan.
  7. Puree the mixture until it looks like pesto.