Swiss chard, pecan and Parmesan pesto

    Swiss chard, pecan and Parmesan pesto


    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.

    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

    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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