rainbow chard

I am growing so many things.

Rainbow chard is everywhere in my garden.

It's pesto time y'all.

Ingredients:

1/2 cup olive oil, divided

10 leaves chard, chopped

4 cloves garlic, chopped

1 cup basil leaves

1 cup pecans

1/2 teaspoon sea salt

1 tablespoon lemon juice

1 (3 ounce) package grated Parmesan cheese

salt and ground black pepper to taste

Directions:

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.

You can never have too much garlic or cheese! 

Be generous.

recipe