Ingredients25 m servings 228 cals
- 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.
- 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.
Per Serving: 228 calories; 22.1 g fat; 4.4 g carbohydrates; 5.4 g protein; 7 mg cholesterol; 319 mg sodium. Full nutrition
ReviewsRead all reviews 18
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.
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 ch...
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 char...
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 ...
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.
That was really YUMMY! Thankyou so much for sharing. My kids really liked it too.