chard and basil pesto with toasted almonds
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.
Ingredients
- 1/3 cup almonds
- 1 cup Swiss Chard
- 1 cup basil
- 3 large peeled garlic cloves
- 1/2 cup finely shredded Romano cheese
- 5 slices sun-dried tomatoes
- 1/8 teaspoon crushed red pepper
- 1/2 cup olive oil
How To Make chard and basil pesto with toasted almonds
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Step 1Heat oven to 300 degrees F. Toast almonds until fragrant for about 5 minutes. -
Step 2Snip stems off Swiss Chard and basil.
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Step 3Peel garlic. Grate the Romano cheese.
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Step 4Pulse almonds in a food processor until chopped.
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Step 5Add chard, basil, cheese, garlic, sun-dried tomatoes, and crushed red pepper.
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Step 6Pulse until finely chopped.
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Step 7While the food processor is running, pour olive oil in a thin stream until it is a thick paste.
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Step 8Serve fresh or freeze in a plastic resealable bag.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
