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Author Notes: A nutty, fresh twist on the classic basil pesto —laura kinsey
Serves 4 to 6
- 1 bunch cilantro
- 1/2 bunch Swiss chard, stems removed
- 1/2 serrano chile, seeded
- 1 garlic clove, peeled
- 1/2 cup raw unsalted cashews
- 1 teaspoon kosher salt
- 4 ounces goat cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- zest of one lemon
- juice of 1 lemon
- 1 cup olive oil (plus/minus a couple tablespoons)
- 1 packet spaghetti, cooked
- Combine cilantro, chard, chile, almonds, garlic clove, salt, lemon zest and juice into a food processor or vitamix.
- Pulse to form a coarse puree.
- Add olive oil slowly with food processor/blender running. You may need a little more or less than 1 cup, depending on the size of the cilantro bunch.
- Once it starts to look combined, add the goat cheese, 2 ounces at a time. (Note: The goat cheese will give the pesto a creamier, smoother look than typical pesto.)
- Transfer pesto to a mixing bowl.
- Cook spaghetti according to directions on box.
- Reserve 1 cup of the pasta cooking liquid. Add cooked spaghetti to pesto, toss to coat. Add some of the pasta cooking liquid if necessary to loosen it up.
- Serve immediately with torn cilantro leaves and chopped cashews
- This recipe was entered in the contest for Your Best Dark, Leafy Greens