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.
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)