Swiss Chard Pesto with Almonds

by Vicki BrunsvoldTastemaker 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)
Pinch nutmeg
Kosher Salt
Freshly ground pepper


  1. Put cooked chard, almonds, cheese, nutmeg, lemon zest and juice, and garlic into food processor.  Pulse until mixture begins to come together.
  2. Add enough olive oil, about 3/4 cup, to mixture until it comes together.
  3. Season with salt and pepper

Let us know all the creative ways you find to use this pesto!