Karis' Kitchen: A Vegetarian Food Blog: Swiss Chard Pesto

After receiving both Swiss chard and basil in my CSA box, and cutting both from my container garden, I knew it was time to make pesto today.? I find that Swiss chard and spinach are interchangeable so I used my favorite spinach basil pesto recipe, and substituted chard.

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I also?substituted Pecorino Romano cheese?for Parmesan just due to what I had on-hand and I couldn't tell the difference?from the standard pesto I typically make.? Both are equally delicious.

Once the ingredients are prepped this recipe?comes together really quickly.? Just a few quick pulses of the food processor, add the olive oil, and you have pesto!

My 12-cup food processor was filled to the brim when I added the basil and Swiss chard, so if you're making more than a triple batch, you'll have to add?it in stages. My?triple batch?filled seven containers, for a total of 14 ounces.? I use freezable baby food containers from One Step Ahead, and they're perfect for freezing portions of pesto.?

I know you can easily buy pesto, but I highly recommend making homemade pesto instead.? I tried store-bought pesto once and it tastes so different.? In fact, I've converted friends and family who used to think they didn't like pesto.? Turns out they just don't like crappy pesto :)

As soon as I finished making the pesto, I immediately started making dinner so I could?use my fresh pesto.? Just a simple combination of pappardelle noodles, pesto and vegetables.

I added summer squash, bell pepper and sweet onions (sauteed for 8 minutes in 1 tablespoon of olive oil)?and it was fantastic minus the onions, which I wouldn't add again.? I really like sweet onions, but the flavor wasn't quite right with this pasta dish.

Source: http://www.karisann.com/2012/07/swiss-chard-pesto.html

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