Author Notes
A nutty, fresh twist on the classic basil pesto —laura kinsey
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Ingredients
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1 bunch
cilantro
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1/2 bunch
Swiss chard, stems removed
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1/2
serrano chile, seeded
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1
garlic clove, peeled
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1/2 cup
raw unsalted cashews
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1 teaspoon
kosher salt
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4 ounces
goat cheese
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1/2 cup
grated Parmigiano-Reggiano cheese
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zest of one lemon
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juice of 1 lemon
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1 cup
olive oil (plus/minus a couple tablespoons)
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1 packet
spaghetti, cooked
Directions
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Combine cilantro, chard, chile, almonds, garlic clove, salt, lemon zest and juice into a food processor or vitamix.
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Pulse to form a coarse puree.
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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.
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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.)
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Transfer pesto to a mixing bowl.
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Cook spaghetti according to directions on box.
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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.
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Serve immediately with torn cilantro leaves and chopped cashews
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