This tasty pesto is delicious tossed with warm pasta and chicken or spread on garlic bread.

Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
10
Yield:
1 1/4 cup
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool.

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  • Process the basil, pecans, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the Swiss chard mixture and the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.

Nutrition Facts

228 calories; protein 5.4g 11% DV; carbohydrates 4.4g 1% DV; fat 22.1g 34% DV; cholesterol 7.4mg 3% DV; sodium 319.1mg 13% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/05/2011
I think this was a great recipe. We toasted the pecans first though. and instead of sauteeing we blanched the basil and swiss chard so it would retain a brighter color. Read More
(10)
25 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/07/2015
I love this pesto! I have so much Swiss chard in my garden that I've made 6 batches so far - it's the best use of all this delicious chard that I can think of. Following the recipe exactly, I found Swiss chard stem fibres in my pesto (which I thought detracted from the finished product esthetically). I'd recommend three small changes to the recipe. First, cook the Swiss chard stems & garlic first, until softened... then add the leaves and cook until wilted. Second, the recipe needs a bit more salt, about 1.5 tsp was just about right. It makes a big difference after it's mixed into the pasta. Finally, I recommend changing the blending order. Begin by blending the 1/2 cup olive oil with the cooked Swiss Chard/garlic mixture. Blend until smooth. THEN add the remaining ingredients to the blender. Blend at a medium speed so that the pesto maintains a slightly course texture. Immediately after blending, before the pesto discolors, I spoon the pesto into two ice cube trays and freeze. It thaws beautifully. It's delicious on pasta and I can't wait to try it on garlic toast, chicken, fish and whatever else I can imagine... all winter! Read More
(11)
Rating: 5 stars
05/05/2011
I think this was a great recipe. We toasted the pecans first though. and instead of sauteeing we blanched the basil and swiss chard so it would retain a brighter color. Read More
(10)
Rating: 4 stars
05/16/2011
I followed the recipe exactly and found that it needed more olive oil - mine came out a little too thick at first. But other than that it is a perfect recipe! It tastes wonderful and swiss chard is so good for you! THANK YOU! Read More
(9)
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Rating: 5 stars
11/01/2011
Very explosive flavor - I added an additional clove of garlic and used pecorino romano cheese and used some of the pasta water to mix it with the pasta. I also sauteed the stems of the swiss chard first until they were softened before adding the leaves. I like their bitter flavor. It was aboslutely outstanding. Thanks for the recipe! Read More
(9)
Rating: 5 stars
08/08/2011
Great with walnuts too if you don't have pecans on hand. Read More
(5)
Rating: 4 stars
07/30/2010
Not as good as traditional pesto but a good way to use up Swiss Chard from my garden. I was going to give 3 stars but didn't have pecans so used walnuts so wanted to be fair. Read More
(4)
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Rating: 5 stars
09/26/2011
Nice way to use up extra chard. Read More
(2)
Rating: 5 stars
05/25/2011
That was really YUMMY! Thankyou so much for sharing. My kids really liked it too. Read More
(2)
Rating: 5 stars
06/27/2013
Hands down this is my kids' favorite thing I make. Great on pasta pizza or garlic bread. Read More
(1)