Summary

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

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Instructions

1. 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.
2. Pluck the rosemary needles and chop them into small pieces. Chop the garlic clove as well.
3. 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.