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Chard Pesto


Pesto can act as a sauce or a flavorful garnish drizzled on pan-seared ribeye, salmon, chicken, and roasted vegetables. Spread pesto on turkey sandwiches, homemade pizza, grilled flatbread or caprese paninis, or add a tablespoon to your salad dressing and shake it up. This pesto will stay fresh in the freezer for up to 6 months. Thaw in the refrigerator the night before use.

½ cup olive oil
1 bunch of chard, stemmed and leaves chopped
¼ cup parsley
4 cloves of garlic, chopped
1 cup pecans or walnuts
½ teaspoon sea salt
1 tablespoon lemon juice
¼ cup grated Parmesan cheese
salt and pepper to taste


  1. Heat 2 teaspoons of the olive oil in a skillet over medium heat. Add the chard leaves, parsley and garlic and cook, stirring, until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool.
  2. Process the chard, pecans, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated.
  3. Add the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.
  4. Use within 1 week or store in an airtight container or ice cube trays in the freezer for up to 6 months.