Rainbow Chard Pesto
There’s very little growing in our garden at the moment, and most of my garden-related time is being spent on creating planting plans for the year ahead.
There is something brightening up the winter though - Rainbow Chard. I planted four this year and two remain (the others were the victim of a digging dog), to give us a plentiful harvest during the winter months. In fact I’ve been harvesting quicker than we can eat, so I thought I would find a new way to use up our surplus.
There are many things you can do with chard - add it to smoothies or pasta dishes, steam it and serve with butter and lemon, in fact you can use it just as you would any other leafy green.
Which got me thinking…
Maybe I could use some to make Pesto?
Rainbow chard pesto
4-6 cups of chard, stalks removed and leaves shredded
2 cloves of garlic
1/4 tsp Miso paste
1/4 cup walnuts
1/4 cup of grated parmesan or nutritional yeast flakes
Juice of half a lemon
Salt and pepper
Wash the rainbow chard thoroughly and trim the leaves from the stalks and discard the stalks. Shred the leaves.
In a dry frying pan over a low heat, toast the walnuts until they begin to release their natural oils. Remove from he heat and set aside to cool.
Add the chard, garlic, miso paste and walnuts to a food processor and blend until a paste forms.
Add the parmesan or nutritional yeast and the lemon juice and blend again to combine.
With the food processor running, begin to add the olive oil - a little at a time - until you get the right consistency. The pesto should become smooth, not grainy but still have texture to it.
Once you’re happy with the texture, season to taste and then spoon into a glass jar and store in the fridge. The pesto will keep for a couple of weeks.
Spread onto homemade pizza bases, add to pasta dishes, sandwiches or toast. I love to use pesto as a dip for crudités.