Author Notes
Chard and walnuts make a darker, heartier pesto that is fresh, filling, and cheaper to make. We have experimented with quite a few alternative pestos, and this one turned out to be our favorite. —Jon Brian Kinney
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Ingredients
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2 cups
green chard leaves, de-stemmed, packed
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1/3 cup
walnuts, roughly chopped and toasted
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3/4 cup
parmesan cheese
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3/4 cup
olive oil
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1/4 teaspoon
red pepper flakes
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salt and pepper to taste
Directions
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In a food processor, pulse the walnuts, cheese, and chili flakes together until smooth.
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Add the chard leaves and blend.
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Pour the oil in through the top slowly and steady to help emulsify and blend until completely smooth. Add salt and pepper to taste.
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