Chard and Basil Pesto with Toasted Almonds

★★★★★ 2 Reviews
DoughmesticGoddess avatar
By Tammy Brownlow
from Dallas, TX

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 @kitchencrew
serves Many
prep time 5 Min
cook time 5 Min
method Bake

Ingredients

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

  • 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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