Recipe courtesy of Geoffrey Zakarian
Swiss Chard Pesto with Almonds and Pecorino
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 549
- Total Fat
- 49 g
- Saturated Fat
- 9 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 8 g
- Sugar
- 5 g
- Protein
- 16 g
- Cholesterol
- 21 mg
- Sodium
- 967 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 549
- Total Fat
- 49 g
- Saturated Fat
- 9 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 8 g
- Sugar
- 5 g
- Protein
- 16 g
- Cholesterol
- 21 mg
- Sodium
- 967 mg
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.
