Swiss Chard Pesto and Parsley Pesto

Swiss Chard Pesto

This pesto is a great alternative to the traditional types. From the Capay Valley Farm Shop, this chard pesto makes a nice addition to pasta or on top of hummus (served with the tabbouleh recipe included this week). Adding some fresh basil would work nicely as well!

• 1/2 cup olive oil
• 1 bunch of Swiss chard OR 1/3 lb. loose leaves, chopped and stemmed
• 4 cloves of garlic, chopped
• 1 cup pecans or walnuts
• 1/2 tsp. sea salt
• 1 tbsps. lemon juice
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste

Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool. Process the chard, pecans, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.

Parsley Pesto

• 2 cloves garlic
• 2 cups packed, stemmed Italian parsley
• Coarse salt
• 1/4 cup walnuts
• 1/2 cup freshly grated Parmesan cheese, or to taste
• 2/3 cup olive oil
• Salt and pepper

In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
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