Spaghetti with Swiss chard, cilantro, and cashew pesto and goat cheese
January 28, 2014
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A nutty, fresh twist on the classic basil pesto —
4 to 6
Swiss chard, stems removed
serrano chile, seeded
garlic clove, peeled
raw unsalted cashews
grated Parmigiano-Reggiano cheese
zest of one lemon
juice of 1 lemon
olive oil (plus/minus a couple tablespoons)
In This Recipe
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
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June 21, 2015
Almonds in step 1 but not in ingredient list.