Recipe courtesy of Geoffrey Zakarian
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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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 1/2 cups
Ingredients
Directions
- 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.
