Swiss Chard Pesto with Almonds
by Vicki Brunsvold, Tastemaker in Residence
Swiss Chard Pesto is a key ingredient for my recipes for Grilled Shrimp with Lemon Pesto Dip and Lemon Pesto Deviled Eggs; tune in tomorrow and Friday!
3 bunches Swiss chard, stems removed, blanched 2 minutes in boiling, salted water, shock in ice water, drain and squeeze out water in clean cloth
3/4 cup toasted almonds
3/4 cup grated Pecorino Romano cheese
2 lemons, zested and juiced
1 clove garlic, minced
3/4 cup olive oil (more or less)
Freshly ground pepper
- Put cooked chard, almonds, cheese, nutmeg, lemon zest and juice, and garlic into food processor. Pulse until mixture begins to come together.
- Add enough olive oil, about 3/4 cup, to mixture until it comes together.
- Season with salt and pepper
Let us know all the creative ways you find to use this pesto!