Spring brings a flush of greens and it’s a wonderful time to turn any of these into a pesto. Try out this simple recipe for a swiss chard pesto and add it to a weeknight pasta dish.
Throughout the growing season, you can also experiment with other pesto variations. The basics of pesto are the greens, cheese, nuts, oil, garlic, and acid. However, there is a lot of flexibility in what you choose. Learn more about ingredients you can use in your pesto here.
2 cups of swiss chard (or other greens)
4-5 garlic scapes (or 2-3 garlic cloves)
½ cup of almonds (or walnuts or pine nuts)
¼ cup of parmesan (or another hard cheese)
1 tbsp. of lemon juice (or a white vinegar)
3 tbsp. Olive oil (or other neutral oil)
Salt and pepper to taste
Blanch swiss chard for 2 minutes. Lay out on a cutting board and pat dry with a towel.
Toast nuts in a skillet for 3-5 minutes.
Add swiss chard, nuts, cheese, garlic scapes, and lemon to a food processor or blender and pulse until combined.
Slowly add olive oil as you combine until it reaches desired consistency.
Use pesto sauce for a spring pasta. Cook noodles in water used for chard and top with sautéed spring vegetables like radishes, peas, green onions and shredded cheese.