I have a confession. I’m not really a big greens eater. I mean, I like salad fine, but the cooking greens generally aren’t my favorite, although I do eat them and enjoy them. Which can be a problem when you receive several bundles of them each week in a farm box. So the last few days I’ve been trying to come up with more creative ways to use the greens rather than simply sauteing them. When I was looking for recipes for the Dandelion Greens I used the other day, I came across this post on a blog called Joelen’s Culinary Adventures. I didn’t end up using the Dandelion Greens in a pesto – my greens were just too bitter for something that concentrated, but it did inspire me to use the milder Chard I received this week in pesto instead.
I made this the other night when I had a friend coming over to snack on, although she didn’t end up trying it, since the dork ate before she came over, but it will keep for up to a week, so I have some plans to use it over Pasta or something. I recommend using a high quality Olive Oil, since it’s a large part of the flavor. I also didn’t have any pinenuts (a fact that I’ve since remedied), so I used blanched almonds. If you have pinenuts, I’ve no doubt they would be better. When stemming the Chard, I also recommend simply tearing the green away from the stems. In general, I’ve found that doing it that way tends to leave the tougher and more fibrous veins attached to the stem.
Do NOT substitute dried herbs in this recipe, .
- 1 oz Blanched Almonds
- 4 cloves Garlic
- 1 large shallot
- 1 bunch of Chard
- 3 oz Romano Cheese
- 1 Cup Olive Oil
- 1 Lemon; juiced and zested
- 1/4 cup Champagne Vinegar
- 1/2 cup Fresh Basil
- 1/2 cup Fresh Italian Parsley
- 1/8 cup Fresh Mint
- Put the garlic, Romano, shallot, and almonds in to a blender, pulse until very finely chopped
- Add the chard leaves, lemon juice and zest, and the vinegar to the almond mixture and blend, scraping sides and pushing down as neccessary.
- Once the chard has been pureed, add in the basil, parsley and mint, and puree to form a thick paste.
- Add the remaining olive oil and pulse once or twice to combine. (Do NOT over blend the Olive Oil or it will get bitter)