Friday, April 24, 2009

Swiss Chard Pesto

  • 1 knob butter
  • 2 tbsp of olive oil
  • 2 cloves of garlic
  • Bunch of Swiss chard, any variety
  • Handful pine nuts
  • fresh parmesan or pecorino cheese, grated
  • Handful of fresh coriander leaves

Wash the chard thoroughly and shake to dry. Melt the butter in a saucepan with the olive oil. Peel and chop the garlic and saute for 2 minutes. Chop the chard stems and add them to the pan. Stir and then cook, covered, for 5 minutes. Roughly chop the chard leaves and add them to the pan. Cook for another 3 minutes. Toast the pine nuts for a couple of minutes (either under a pre-heated grill or in a dry pan)Turn off the heat under the chard. Add the coriander leaves, pine nuts and parmesan. Puree the mixture until it looks like pesto.

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