Swiss chard, pecan and Parmesan pesto
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
- 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.
- 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:
(21)
Reviews in English (18)
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)
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)
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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