Chard Pesto


The chard in our garden is extremely plentiful now.  It is so full and no joke, chest high.  I’m no shorty either, standing 5’7.  While I love seeing greens grow abundantly, chard is one where I sometimes am at a loss for how to use it.  It has a very distinct flavor, and can often be very bitter.  I have tossed it into green juices and chopped it up for veggie bowls, but I wanted to make something where chard was the star.


I’ve seen a lot of pestos using a variation of nuts, greens, and other ingredients, so why not try one with chard?


The basil helps balance the bitterness of the chard while the walnuts add a mild nutty flavor.  I mixed mine into my favorite brown rice pasta, but it would be so tasty spread on sandwich bread or mixed into a vegetable bowl.


Chard Pesto:

  • 2 cups chopped chard – mine was 2 large leaves
  • 2 garlic cloves – minced
  • 4-5 basil leaves- ripped up
  • 1/2 tsp red chili flakes
  • 1/2 cup walnuts
  • salt & pepper – I used a few dashes
  • 1/4 cup parmesean ( I used a vegan mix of walnuts and nutritional yeast) or 2-3 tbsp nutritional yeast – can use regular fresh parmesean if you eat diary
  • juice from 1 small/med lemon
  • olive oil – enough to get things moving

Pack everything into a food processor.  Feed olive oil in, slowly, to get things moving.  blend until smooth.  Smother on your favorite pasta, sandwich, veggies, whatever you can think of.  Enjoy!

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Benefits of chard?  This beautiful green is packed with antioxidants and helps regulate blood sugar (helps pancreas too!).  It is a great source of vitamins C, E, calcium (strong bones!!), beta-caretine, and rich in phytonutrients –>  anti-inflammatory.  Eat up!!

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