Chard and Basil Pesto with Toasted Almonds

Tammy Brownlow


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.

Blue Ribbon Recipe

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. The Test Kitchen


★★★★★ 2 votes

5 Min
5 Min


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

How to Make Chard and Basil Pesto with Toasted Almonds


  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.

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About Chard and Basil Pesto with Toasted Almonds

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

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