09 Apr Swiss Chard Pesto
Use as a pasta sauce, or add at the last minute to give extra flavour to a stew.
INGREDIENTS
- 1 knob butter
- 2 tbsp of olive oil
- 2 cloves of garlic
- Bunch of Swiss chard – any variety
- Handful pine nuts
- 100g fresh parmesan or pecorino cheese, grated
- Handful of fresh coriander leaves
DIRECTIONS
Melt the butter in a saucepan with the olive oil. Peel and chop the garlic and saute for 2 minutes. Chop the chard stems and add them to the pan. Stir and then cook, covered, for 5 minutes. Roughly chop the chard leaves and add them to the pan. Cook for another 3 minutes. Toast the pine nuts for a couple of minutes (either under a pre-heated grill or in a dry pan)
Source: Courtesy of Herbs by Diane