Original recipe yields 10 servings
Based on a 2,000 calorie dietSee full nutrition
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 ch...
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 char...
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.
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...
This is dynamite. It's a great way to use the Swiss chard from the csa. I went a little heavier on the lemon juice, and it definitely needed salt and pepper. I also put some into smaller plastic...