Рецепт Rainbow Chard Pesto
Rainbow Chard Pesto
After the day that I had, it’s gonna be a pasta kind of night. Pasta is quick and easy. Many years ago, I loved pesto. Then, for some reason, I found it to be too strong. Well, it never occurred to me to use another herb to replace the basil. Or, better yet, that beautiful rainbow chard that came in my Farm Fresh To you basket.
Since I love my new Ninja blender, I knew that making pesto was going to be fun. Using the chard was going to be adventurous.
Chard Pesto
Author: Marlene Baird
Serves: 12 ounces
Ingredients
- 2 cups chard leaves, packed
- 2 cloves garlic, minced
- ¼ cup freshly grated parmesan cheese
- ¾ teaspoon black pepper
- ¼ cup extra-virgin olive oil
- ¼ cup low-sodium chicken stock
- ⅓ cup walnuts, toasted
- Kosher salt, to taste
Directions
Mix together the oil and stock in a cup, set aside. Toast the walnuts in a dry skillet (no oil) over medium heat, stirring until just fragrant, about 4 minutes. Be sure to not burn the walnuts or they will be very bitter.
In a food processor or blender, place the chard, garlic, cheese, black pepper and walnuts in the bowl. Process continuously until a smooth paste forms. With the processor running, drizzle in the oil and stock mixture until evenly combined.
PP Value
2 PP for 2 Tablespoons
3.2.1753
This is the type of meal that I enjoy after a long week. It’s easy and delicious. You can freeze the pesto using an ice-cube tray.
We sat at the dinner table with my baby girl and talked for hours with a couple of bottles of champagne. The hubby and I told Melissa stories from the 1970′s and what it was like living in San Francisco.
Thanks for stopping by and have a great day.
Marlene