Best 3 Swiss Chard And Pecan Pesto Recipes
In the realm of delectable plant-based creations, Swiss chard and pecan pesto stands out as a symphony of flavors and textures. This vibrant pesto captures the essence of the garden, blending tender Swiss chard leaves with the nutty richness of pecans, aromatic basil, and a hint of tangy lemon. Its versatility extends beyond pasta, making it a delightful companion to roasted vegetables, grilled tofu, or even as a vibrant spread for sandwiches and wraps. Alongside this pesto masterpiece, the article unveils a collection of culinary gems, including a refreshing Swiss chard salad adorned with sweet strawberries and tangy goat cheese, a hearty Swiss chard and potato soup brimming with rustic charm, and a tantalizing Swiss chard and chickpea curry that bursts with exotic flavors. Get ready to embark on a culinary journey where Swiss chard takes center stage, showcasing its remarkable versatility and ability to transform ordinary meals into extraordinary culinary experiences.
Let's cook with our recipes!
BASIL PECAN PESTO
I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!
Provided by grettagirl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.
Nutrition Facts : Calories 232 calories, Carbohydrate 2.7 g, Cholesterol 2.9 mg, Fat 24.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 131.9 mg, Sugar 0.6 g
SWISS CHARD PESTO WITH ALMONDS AND PECORINO
Provided by Geoffrey Zakarian
Categories condiment
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; season the water generously with kosher salt. Prepare an ice water bath with a colander. Blanch the Swiss chard in the boiling water until tender, about 2 minutes. Shock immediately in the ice water. Drain by squeezing the leaves in a ball in a clean kitchen cloth.
- Put the cooked chard, almonds, cheese, nutmeg, cloves, lemon zest and juice and garlic into the bowl of a food processor and pulse until the mixture begins to break down and come together. Add enough olive oil to the mixture to just get it to come together, about 3/4 cup. Season with salt and pepper.
SWISS CHARD AND PECAN PESTO
Steps:
- 1. Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool. 2. Process the basil, pecans, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the Swiss chard mixture and the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.
Tips:
- To save time, use pre-washed and chopped Swiss chard. You can also blanch the Swiss chard in advance and store it in the refrigerator for up to 3 days.
- If you don't have pecans on hand, you can substitute another type of nut, such as walnuts, almonds, or pistachios.
- For a nut-free pesto, omit the pecans and add an extra 1/4 cup of grated Parmesan cheese.
- To make the pesto vegan, use nutritional yeast instead of Parmesan cheese.
- Store the pesto in an airtight container in the refrigerator for up to 5 days. You can also freeze the pesto for up to 3 months.
- Serve the pesto with pasta, roasted vegetables, grilled chicken or fish, or as a dip for bread or crackers.
Conclusion:
Swiss chard and pecan pesto is a delicious and versatile condiment that can be used in a variety of dishes. It's a great way to use up fresh Swiss chard, and it's also a good source of nutrients, such as vitamins A, C, and K.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
