Swiss chard pesto: delicious recipe with a variety of options

Swiss chard pesto: delicious recipe with a variety of options


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Pesto Genovese know almost everyone. Did you also know that you can prepare a pesto from Swiss chard? It is very simple and can be modified again and again.

Swiss chard pesto is prepared in a flash

Just like the Swiss chard, the pesto also comes from the Mediterranean. So why not just conjure up a pesto from Swiss chard? It is an uncooked sauce that is mainly used in Italian cuisine to refine pasta dishes. The crushed sauce also goes well with bread and various meat dishes.

Many only know the classic Genoese pesto - but only eating the same thing can really get boring over time, right? So feel free to try something new. It tastes delicious, for example Peanut pesto. If you don't like it so nutty, maybe a chard pesto is something for you. It is prepared in just a few minutes and tastes fantastic. It can also be modified at any time.

How to make the classic Swiss chard pesto

Ingredients (for four people):

  • 300 g chard
  • 3 sprigs of rosemary
  • 80 g grated parmesan cheese
  • 1 clove of garlic
  • 3 tbsp roasted pumpkin seeds
  • 80 ml of olive oil
  • 1 lemon
  • salt
  • pepper

Preparation:

In the first step, separate the chard leaves from the stem. Now only the finely plucked leaves are needed, which you have to blanch briefly in boiling water. Then drain in a sieve. In the meantime, pluck the needles from the rosemary sprig and chop very small. You also have to chop the clove of garlic. Then squeeze the lemon and hold back the juice. Now puree all ingredients to a creamy mass with a hand blender. Then season to taste with pepper, salt and lemon juice. And the delicious Swiss chard pesto is ready.

This is how you can modify the Swiss chard pesto

The recipe just described is a basic recipe that you can of course modify as you like. Here are a few ideas:

Mangold Nut Pesto:

If you like it nuttier, you can also prepare the pesto with 50 g of chopped and roasted hazelnuts or with pistachio, cashew or pine nuts instead of pumpkin seeds. Then leave out the lemon juice. It tastes better.

Mangold and herb pesto:

Of course, you can also refine the pesto with a few herbs. In principle, you can take anyone you like. Parsley fits e.g. very good at that.

Asia and chard pesto:

If you like, you can also add a little soy sauce and maple syrup to the pesto. So it gets a completely different, but still very tasty and somewhat Asian taste.



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