Swiss Chard Pesto

Ingredients

• 7g butter
• 2 tbsps olive oil
• 2 garlic cloves
• 300g chard
• 50g pine nuts
• 100g parmesan
• 25g coriander leaves

Method

1. Wash the chard thoroughly and shake to remove excess water. Peel and chop the garlic. Chop the chard stems. Roughly chop the chard leaves.
2. In a heavy based pan, melt the butter with the olive oil. Sauté the garlic for 2 minutes.
3. Add the chard stems to the pan. Cook, covered, for 5 minutes then add the chard leaves. Cook for another 3 minutes.
4. Toast the pine nuts for a couple of minutes in either a pre-heated grill or in a dry heavy based frying pan. Add to the chard mixture along with the parmesan and coriander.
5. Puree the mixture until it looks like pesto.

This recipe can be useful for using up a glut of Swiss Chard. You can keep the pesto in the fridge for up to 3 days, or you can freeze it in small pots.