Chard Pesto

Fresh chard

As mentioned in the previous post I made pesto from the chard. The recipe for the pesto was as follows:

2 bunches chard
tblspn pine nuts
.5 cup parm
1 clove garlic
cup of olive oil

2 bunches chard
1 tblspn pine nuts
.5 cup parmesan cheese
1 clove garlic
cup of olive oil

Pesto is so easy to make. Just add the dry ingredients to your blender or food processor. Start the blender and let it chop the dry ingredients for a minute or two and then slowly add the olive oil. By the end you will have a paste. This will keep in your refrigerator for about 4 days or you can freeze it. A great idea is to freeze the pesto in an ice cube tray then put the cubes in a freezer bag. That way you can use as many or as few as you need for each dish.

Pesto

I used this batch up without needing to freeze. One night I fried some onions in olive oil then added leftover ham cold cuts that had been chopped into strips and some sliced mushrooms. Once these were cooked through I added the pesto and heated it all together for a few minutes. Meanwhile I had boiled some spaghetti which was added to the rest of the ingredients and stirred up until the pesto sauce coated the pasta. This is then served with some grated parmesan sprinkled over the top. The rest of the pesto was used up to make light snacks during next few days by slathering it on some  of the incredible bread from The Bakery here in Farmville.

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