Recipe by MeghanO
"This tasty pesto is delicious tossed with warm pasta and chicken or spread on garlic bread."
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olive oil, divided
Swiss chard, chopped
1 (3 ounce) package
grated Parmesan cheese
salt and ground black pepper to taste
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.
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!
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!
Great with walnuts too if you don't have pecans on hand.
Not as good as traditional pesto but a good way to use up Swiss Chard from my garden. I was going to give 3 stars but didn't have pecans so used walnuts so wanted to be fair.
Nice way to use up extra chard.
That was really YUMMY! Thankyou so much for sharing. My kids really liked it too.
This is the perfect recipe for my family. Hubby and I both enjoy the flavor of chard, but don't like the texture of cooked greens. I've made quite a few delicious chard recipes, but all had that "slimy" texture, so neither of us were excited about eating any of them despite the good taste. This recipe eliminates the texture problem. I love basil pesto; hubby thinks it is only so-so. He likes this chard-basil pesto better than regular. This is my new go-to recipe every time I get chard in the CSA box.
* Percent Daily Values are based on a 2,000 calorie diet.
Swiss Chard and Pecan Pesto
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 199
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