Swiss Chard Pesto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g Swiss chard
- 1 clove garlic
- 80 g parmesan, rated
- 3 sprigs rosemary
- 1 lemon (s), untreated, the zest and juice it
- 3 tablespoon pumpkin seeds, roasted without fat
- 80 ml olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Separate the chard leaves from the stems. Just pluck the leaves into small pieces and briefly blanch them in boiling water. Drain the leaves in the colander.
- Pluck the rosemary needles and chop them into small pieces. Chop the garlic clove as well.
- Puree the chard, garlic, parmesan, rosemary, lemon peel, roasted pumpkin seeds and olive oil in a tall container to a creamy mixture. Season to taste with salt, pepper and lemon juice.
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