Swiss chard, pecan and Parmesan pesto

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    Swiss chard, pecan and Parmesan pesto

    Swiss chard, pecan and Parmesan pesto

    (20)
    25min


    14 people made this

    About this recipe: Swiss chard leaves are lightly fried, then whizzed up in a food processor with basil, pecans and Parmesan cheese. Delicious on warm crusty bread, over pasta or as a topping on grilled chicken.

    Ingredients
    Serves: 10 

    • 120ml olive oil, divided
    • 10 Swiss chard leaves, chopped
    • 4 cloves garlic, chopped
    • 1 bunch (about 40g) basil leaves
    • 120g pecans
    • 1/2 teaspoon sea salt
    • 1 tablespoon lemon juice
    • 85g Parmesan cheese, grated
    • 1 pinch salt and ground black pepper to taste

    Method
    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Heat 2 teaspoons of the olive oil in a frying pan over medium heat; cook and stir the Swiss chard leaves and garlic in the hot oil until the leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool.
    2. Process the basil, pecans, salt, Parmesan cheese and remaining olive oil in a food processor until all the ingredients are well mixed. Add the Swiss chard mixture and the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.
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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (20)

    by
    10

    I think this was a great recipe. We toasted the pecans first though. and instead of sauteeing, we blanched the basil and swiss chard so it would retain a brighter color.  -  05 May 2011  (Review from Allrecipes US | Canada)

    by
    8

    Very explosive flavor - I added an additional clove of garlic and used pecorino romano cheese and used some of the pasta water to mix it with the pasta. I also sauteed the stems of the swiss chard first until they were softened before adding the leaves. I like their bitter flavor. It was aboslutely outstanding. Thanks for the recipe!  -  01 Nov 2011  (Review from Allrecipes US | Canada)

    by
    8

    I followed the recipe exactly and found that it needed more olive oil - mine came out a little too thick at first. But other than that, it is a perfect recipe! It tastes wonderful and swiss chard is so good for you! THANK YOU!  -  13 May 2011  (Review from Allrecipes US | Canada)

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