chard and basil pesto with toasted almonds

Name: Chard and Basil Pesto with Toasted Almonds
Prep time: 10 min
Cook time: 5 min
Yield: 1
Cuisine: Italian
Ingredients: 1/3 cup(s) almonds; 1 cup(s) Swiss Chard; 1 cup(s) basil; 3 large peeled garlic cloves; 1/2 cup(s) finely shredded Romano cheese; 5 slice(s) sun-dried tomatoes; 1/8 teaspoon(s) crushed red pepper; 1/2 cup(s) olive oil

(2 ratings)

Chard and Basil Pesto With Toasted Almonds in a bowl.

review

Blue Ribbon Recipe by

Tammy Brownlow

@DoughmesticGoddess

Dallas, TX

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

Blue Ribbon Recipe

We loved the flavor chard adds to this simple pesto recipe. Blended with almonds for crunch, sun-dried tomatoes for a touch of sweetness and tang, and salty Romano cheese, this pesto will transform a basic dish into a culinary masterpiece. Use it as a dip with slices of bread. Spread it onto a sandwich for a punch of flavor. The pesto can be mixed into pasta for a lighter meal. Or, drizzle it over grilled chicken.

— The Test Kitchen @kitchencrew

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(2 ratings)

yield 1 cup(s)

prep time 10 Min

cook time 5 Min

method Bake

Ingredients For chard and basil pesto with toasted almonds

1/3 c

almonds
1 c

Swiss Chard
1 c

basil
3 lg

peeled garlic cloves
1/2 c

finely shredded Romano cheese
5 slice

sun-dried tomatoes
1/8 tsp

crushed red pepper
1/2 c

olive oil

How To Make chard and basil pesto with toasted almonds

1
Heat oven to 300 degrees F. Toast almonds until fragrant for about 5 minutes.

2
Snip stems off Swiss Chard and basil.
3
Peel garlic. Grate the Romano cheese.
4
Pulse almonds in a food processor until chopped.
5
Add chard, basil, cheese, garlic, sun-dried tomatoes, and crushed red pepper.
6
Pulse until finely chopped.
7
While the food processor is running, pour olive oil in a thin stream until it is a thick paste.
8
Serve fresh or freeze in a plastic resealable bag.
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