Thursday, May 31, 2012

rainbow chard

I am growing so many things.
Rainbow chard is everywhere in my garden.
It's pesto time y'all.
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
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.

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