Friday, June 01, 2007

Rainbow Chard Pesto

I got this recipe from Its a great way to use up lots of chard - which was starting to be bit familar in my kitchen after 3 veg box weeks of it!

2 tbsp of olive oil
2 cloves of garlic
Bunch of chard (about 500g) - any variety
Handful (about 50g) pine nuts
100g fresh parmesan or pecorino cheese, grated
Handful of fresh fresh leaf parsley or basil leaves

1.Wash the chard thoroughly and shake to dry.
2. Put the olive oil in a saucepan
3.Chop the chard stems and add them to the pan. Stir and then cook, covered, for 5 minutes.
4.Press the garlic and add to pan,Roughly chop the chard leaves and add them to the pan. Cook for another 3 minutes until wilted,

5.Toast the pine nuts for a couple of minutes (either under a pre-heated grill or in a dry pan)
6.Turn off the heat under the chard. Add the parsley leaves, pine nuts and parmesan. Taste and season.
7.Puree the mixture until it looks like pesto.

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