Ingredients
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Use as a pasta sauce, or add at the last minute to give extra flavour to a stew.
- 1 T butter
- 2 tbsp of olive oil
- 2 cloves of garlic or equivalent amount of garlic scapes
- Bunch of Swiss Chard
- Handful pine nuts or other nut try walnut, soaked almonds or sunflower seeds
- 4 oz. fresh Parmesan cheese, grated
- Handful of fresh cilantro leaves
- optional salt
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Method
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- Wash the chard thoroughly and shake to dry.
- Melt the butter in a saucepan with the olive oil. Peel and chop the garlic and saute for 2 minutes.
- Chop the chard stems and add them to the pan. Stir and then cook, covered, for 5 minutes.
- Roughly chop the chard leaves and add them to the pan. Cook for another 3 minutes.
- Toast the pine nuts for a couple of minutes (either under a pre-heated grill or in a dry pan)
- Turn off the heat under the chard. Add the coriander leaves, pine nuts and parmesan.
- Puree the mixture until it looks like pesto.
You can omit the pine nuts and parmesan, if you don’t like them.
This recipe is a really useful way of persuading kids to eat chard. If they like pesto, they’ll like this.
The finished pesto will keep in an airtight jar in the fridge for up to 3 days.
vegbox-recipes.co.uk |
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