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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