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Swiss Chard Pesto with Almonds and Pecorino

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 1/2 cups
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Kosher salt

3 bunches Swiss chard, stems removed 

3/4 cup toasted almonds

3/4 cup grated aged Pecorino Romano cheese

Pinch nutmeg 

Pinch ground cloves

2 lemons, zested and juiced

1 clove garlic, grated on a rasp grater

About 3/4 cup extra-virgin olive oil

Freshly ground black pepper


  1. 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.
  2. 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.