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chard and basil pesto with toasted almonds

(2 ratings)
DoughmesticGoddess avatar
Blue Ribbon Recipe by
Tammy Brownlow
@DoughmesticGoddess
Dallas, TX

I had an explosion of Swiss Chard in my garden this year. I came up with this recipe to make and freeze twice the pesto I would have. This is great on pasta, roasted potatoes, pizzas, soups, and sandwiches. The uses for this pesto are endless. It also has sun-dried tomatoes - which I dried myself in a dehydrator. Make this in large batches and freeze for winter. It will take you back to summer any time of the year.

Blue Ribbon Recipe

We loved the flavor chard adds to this simple pesto recipe. Blended with almonds for crunch, sun-dried tomatoes for a touch of sweetness and tang, and salty Romano cheese, this pesto will transform a basic dish into a culinary masterpiece. Use it as a dip with slices of bread. Spread it onto a sandwich for a punch of flavor. The pesto can be mixed into pasta for a lighter meal. Or, drizzle it over grilled chicken.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 1 cup(s)
prep time 10 Min
cook time 5 Min
method Bake

Ingredients For chard and basil pesto with toasted almonds

  • 1/3 c
    almonds
  • 1 c
    Swiss Chard
  • 1 c
    basil
  • 3 lg
    peeled garlic cloves
  • 1/2 c
    finely shredded Romano cheese
  • 5 slice
    sun-dried tomatoes
  • 1/8 tsp
    crushed red pepper
  • 1/2 c
    olive oil

How To Make chard and basil pesto with toasted almonds

  • Toast almonds.
    1
    Heat oven to 300 degrees F. Toast almonds until fragrant for about 5 minutes.
  • Cut stems off the Swiss Chard and basil.
    2
    Snip stems off Swiss Chard and basil.
  • Peel garlic. Grate Romano cheese.
    3
    Peel garlic. Grate the Romano cheese.
  • Chop almonds in a food processor.
    4
    Pulse almonds in a food processor until chopped.
  • Add basil sun-dried tomatoes, red pepper flakes, and Romano cheese to the food processor.
    5
    Add chard, basil, cheese, garlic, sun-dried tomatoes, and crushed red pepper.
  • Pulse until finely chopped.
    6
    Pulse until finely chopped.
  • Stream olive oil into the food processor.
    7
    While the food processor is running, pour olive oil in a thin stream until it is a thick paste.
  • Pulsed until a paste forms.
    8
    Serve fresh or freeze in a plastic resealable bag.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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