Chard and Basil Pesto with Toasted Almonds

Tammy Brownlow

By
@DoughmesticGoddess

I had an explosion of Swiss Chard in my garden this year. I came up with this as a way to be able to make and freeze twice the pesto I would normally have. This is great on pastas, to make Italian roasted potatoes, pizzas, soups, and sandwiches. The uses for this pesto is endless. It also has sun dried tomatoes - which I dried myself on a dehydrator. Make this in large batches and freeze for winter - It will take you back to summer anytime of the year.


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Comments:

Serves:

Many

Prep:

5 Min

Cook:

5 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Love the flavor that chard adds to this recipe. This is great as a dip, but would also really tasty added to some grilled chicken.

Ingredients

1 c
swiss chard
1 c
basil
5 slice
sun dried tomatoes
1/3 c
almonds
1/2 c
finely shredded romano
1/8 tsp
crushed red pepper
3 large
garlic cloves, peeled
olive oil for drizzle

Directions Step-By-Step

1
Toast almonds until fragrant in a 300 degree oven about 5 minutes.
2
Snip stems off chard and basil. Peel garlic and grate Romano Cheese.
3
Pulse almonds in a food processor until chopped. Add chard, basil, cheese, garlic, sun dried tomatoes, and crushed red pepper. Pulse until fine.
4
While food processor is running pour olive oil in a thin stream until it is a thick paste.
5
Serve fresh or freeze in Ziploc bags. Makes 1 cup.

About this Recipe

Course/Dish: Other Sauces, Spreads
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy