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.

★★★★★ 2 votes
5 Min
5 Min

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.


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


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

Printable Recipe Card

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