Best 3 Swiss Chard And Pecan Pesto Recipes
Discover a delightful culinary journey with our comprehensive guide to crafting the perfect Swiss Chard and Pecan Pesto. This vibrant and versatile sauce offers a unique blend of earthy greens and nutty richness, transforming ordinary dishes into extraordinary culinary creations. As you embark on this culinary adventure, we'll unveil the secrets behind selecting the freshest ingredients, mastering the art of pesto making, and exploring endless possibilities for incorporating this pesto into your favorite meals.
Check out the recipes below so you can choose the best recipe for yourself!
SWISS CHARD AND PECAN PESTO
This tasty pesto is delicious tossed with warm pasta and chicken or spread on garlic bread.
Provided by MeghanO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool.
- Process the basil, pecans, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the Swiss chard mixture and the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 4.4 g, Cholesterol 7.4 mg, Fat 22.1 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 3.7 g, Sodium 319.1 mg, Sugar 1.1 g
SWISS CHARD AND PECAN PESTO
This tasty Swiss chard pesto is delicious tossed with warm pasta and chicken or spread on garlic bread.
Provided by MeghanO
Categories Pasta Sauces
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- Heat 2 teaspoons olive oil in a skillet over medium heat; cook and stir Swiss chard and garlic in hot oil until chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool.
- Process basil, pecans, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add Swiss chard mixture and lemon juice to the food processor; continue pulsing until the mixture is puréed. Season with salt and pepper.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 4.4 g, Cholesterol 7.4 mg, Fat 22.1 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 3.7 g, Sodium 319.1 mg, Sugar 1.1 g
SWISS CHARD PESTO WITH ALMONDS AND PECORINO
Provided by Geoffrey Zakarian
Categories condiment
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; season the water generously with kosher salt. Prepare an ice water bath with a colander. Blanch the Swiss chard in the boiling water until tender, about 2 minutes. Shock immediately in the ice water. Drain by squeezing the leaves in a ball in a clean kitchen cloth.
- Put the cooked chard, almonds, cheese, nutmeg, cloves, lemon zest and juice and garlic into the bowl of a food processor and pulse until the mixture begins to break down and come together. Add enough olive oil to the mixture to just get it to come together, about 3/4 cup. Season with salt and pepper.
Tips:
- Choose fresh Swiss chard: Look for leaves that are deep green and crisp. Avoid any leaves that are wilted or have brown spots.
- Wash the Swiss chard thoroughly: Rinse the leaves under cold water to remove any dirt or debris.
- Remove the stems from the leaves: Use a sharp knife to cut the stems off the leaves. The stems are tough and fibrous, so they are not edible.
- Blanch the Swiss chard: This step is optional, but it helps to soften the leaves and make them more tender. To blanch the Swiss chard, bring a large pot of salted water to a boil. Add the Swiss chard leaves and cook for 1-2 minutes, or until they are bright green and tender. Drain the Swiss chard and rinse it with cold water.
- Use a variety of nuts: In addition to pecans, you can also use walnuts, almonds, or pine nuts in this pesto.
- Add some cheese: If you like, you can add some grated Parmesan or pecorino cheese to the pesto. This will give it a richer flavor.
- Use the pesto right away: Pesto is best when it is fresh. If you are not going to use it right away, you can store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Conclusion:
Swiss chard and pecan pesto is a delicious and versatile sauce that can be used in a variety of dishes. It is perfect for pasta, pizza, sandwiches, and salads. It is also a great way to use up leftover Swiss chard. This pesto is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting way to enjoy Swiss chard, give this pesto a try!
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