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Recipe courtesy of Geoffrey Zakarian

Show: The Kitchen

Episode: Celebrate Mom

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Swiss Chard Pesto with Almonds and Pecorino

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Swiss Chard Pesto with Almonds (03:37)

Total:: 20 min
Active:: 20 min

Yield:: 2 1/2 cups

Level:: Easy

Ingredients

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

Directions

Watch how to make this recipe.

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.

My Private Notes

Name: Swiss Chard Pesto with Almonds and Pecorino
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 1/2 cups
Ingredients: 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