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Chard Pesto

Swiss Chard Pesto

By WLR's Food Information Executive, Laurence Beeken

Prep time 5 mins | serves 4 | 281 calories per serving

Ingredients

  • 1 Thin Spread/7g Butter, Salted, Average
  • 2 Tbsps/30ml Oil, Olive, Extra Virgin, Average
  • 2 Cloves/6g Garlic, Raw, Average
  • 300g Chard, Average
  • 50g Pine Nuts, Average
  • 100g Cheese, Parmesan, Average
  • 25g Coriander, Leaves, Fresh, Average

Method

  1. Wash the chard thoroughly and shake to dry. 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 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.
  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.

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