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