Swiss Chard Pesto

Use as a pasta sauce, or add at the last minute to give extra flavour to a stew.


  • 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


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