Swiss Chard Walnut Pesto

Swiss chard is a dark, leafy green related to beets and spinach. While its name may lead you to believe it originated in Switzerland, Swiss chard is native to the Mediterranean, and can be found in authentic Mediterranean cuisine. Swiss chard is an eye catching vegetable with a variety of colors from ruby-red to gold. With vibrant colors, it should be no surprise that Swiss chard is packed with antioxidants, which fight free radicals. The many antioxidants include polyphenols, vitamin C, vitamin E and carotenoids. Another key nutrients of Swiss chard is fiber. Fiber is essential nutrient that has many important functions to the body. It feeds beneficial cut bacteria, maintains healthy cholesterol levels, and stabilizes blood sugar levels. Lastly, Swiss chard is abundant in Vitamin K, a fat-soluble compound that is required for the body to perform various cellular functions. Swiss chard is a nutritional powerhouse, carrying an impressive amount of fiber, vitamins, minerals and antioxidants that your body needs. Its mild taste makes it a perfect ingredient to add into soups, sautés, or salads.

Selection & Storage: The best selection of Swiss chard can be found in this week's CSA box, or at your local farmers market. When selecting Swiss chard make sure that the leaves and stocks are bright in color, and that they are fresh, not wilted. To store swiss chard, remove rubber band, or twist tie, wrap with a damp towel, and put in a plastic bag. Greens should be used as soon as possible, so use within 2 to 3 days.

Swiss Chard Pesto :

INGREDIENTS

  • 6-7 stems Swiss chard

  • 5-6 Basil leaves

  • 1/3 Cup walnuts, raw or toasted

  • 1/2 Cup Parmigiano Reggiano Cheese

  • 3 Garlic Cloves

  • 2 tsp Sea salt

  • 1/2 Cup Olive Oil

  • Pepper to taste

  • Zest of 1 lemon

Recipe

  1. Remove the Swiss chard leaves from the stems and blanch in the boiling water for about 1-2 minutes. Retrieve the Swiss chard with a strainer or tongs and transfer to the ice bath. Drain the Swiss chard well - if you have a salad spinner, this helps. Roll the Swiss chard in a clean kitchen towel to remove any excess water, and try to dry as much as possible.

  2. Place the blanched Swiss chard (you should have about 1 1/2 to 2 cups) in the bowl of a food processor, along with the toasted walnuts, Parmigiano Reggiano and Piave Vecchio cheese and garlic and process until smooth. With the food processor running, add the olive oil slowly, until it is well blended. Season to taste with salt and pepper.

  3. Serve with pasta, spread on sandwiches, or use as a salad dressing. The possibilities are endless.

Enjoy!

recipe, Fall, Spring, Summer, WinterIan Thorp