Best 2 Rainbow Chard And Carrot Stem Pesto Recipes
Craving a vibrant and flavorful twist to your next meal? Look no further than Rainbow Chard and Carrot Stem Pesto, a symphony of colors and tastes that will tantalize your palate. Dive into a medley of recipes featuring this unique pesto, from a vibrant pasta dish adorned with sautéed rainbow chard and toasted walnuts to an unforgettable flatbread topped with pesto, roasted vegetables, and tangy goat cheese. For a satisfying weeknight dinner, try the Rainbow Chard and Carrot Stem Pesto Pizza, a culinary masterpiece featuring a crispy crust, a layer of creamy ricotta, and a generous dollop of pesto. And to elevate your appetizer game, whip up the Rainbow Chard and Carrot Stem Pesto Crostini, a delightful combination of crunchy crostini, fresh pesto, and a pop of cherry tomatoes. Each recipe showcases the versatility and deliciousness of Rainbow Chard and Carrot Stem Pesto, promising an explosion of flavors that will leave you craving more.
Here are our top 2 tried and tested recipes!
RAINBOW CHARD WITH RAISINS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Chop the leaves of 2 bunches rainbow chard; slice the stems. Brown 3 slices chopped bacon in olive oil in a large pot. Add the chard stems, 1 chopped red onion, 1/3 cup golden raisins and a pinch of salt. Cook over medium-high heat until softened, 4 to 5 minutes. Stir in 2 tablespoons cider vinegar and 1 teaspoon sugar. Add the chard leaves in batches and cook until wilted, 2 to 3 minutes. Season with salt and pepper.
LEMON-GARLIC RAINBOW CHARD
I love greens, garlic, and lemon! This blends all three for an awesome-tasting side dish.
Provided by ISISILLUSION
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
- Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 8.3 g, Fat 20.7 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 363.9 mg, Sugar 2 g
Tips:
- Choose tender carrot stems. Thicker stems may be woody or bitter.
- Use a variety of rainbow chard. This will add a beautiful pop of color to your pesto.
- Use a food processor to finely chop the carrot stems and chard. This will help the pesto have a smooth consistency.
- Add lemon juice and zest to the pesto to brighten the flavors.
- Use a variety of nuts or seeds in your pesto. This will add texture and flavor.
- Store the pesto in an airtight container in the refrigerator for up to 5 days.
- You can also freeze the pesto in ice cube trays for up to 3 months.
Conclusion:
Rainbow chard and carrot stem pesto is a delicious and versatile condiment that can be used in a variety of dishes. It's a great way to use up leftover carrot stems and chard, and it's also a healthy and flavorful alternative to traditional pesto.
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