Swiss chard pesto is a fun, unique, and delicious twist on this classic condiment! Perfect for pasta, roasted vegetables, or a mayo-free potato salad.
I love a great pesto. It adds a big burst of flavor to just about any meal while also packing in a healthy serving of greens. What’s not to love?
That’s why I was so intrigued by this Swiss chard pesto! Combined with shallot, chives, lemon, red wine vinegar, and olive oil, it’s a unique and delicious twist on the classic condiment.
In reality, this recipe is somewhere between a pesto and an Italian salsa verde. But it strikes me as more of a pesto, so I’m going to call it one.
Swiss chard is a great source of vitamins and minerals, so I love finding more recipes to incorporate it into my weekly menu. You can buy rainbow or red Swiss chard for a more colorful pesto or just stick with the greens.
How to make Swiss chard pesto
This flavor-packed condiment comes together in just three simple steps. Let’s see how it’s done!
Step 1: Remove the ribs and stems from the chard leaves and coarsely chop. Add to a food processor, pulse a few times (you want some chunks), then transfer to a large bowl.
Step 2: Coarsely chop the chard leaves. Add to the food processor, pulse a few times, then transfer to the bowl with the stems.
Step 3: Add the shallot, chives, and lemon zest to the bowl. Stir in the oil and vinegar, then mix well. Season to taste with salt and pepper.
That’s it! Your pesto is ready to serve immediately, or you can store it in the refrigerator for later use.
What to eat with this pesto
I think the better question is what NOT to eat with this pesto. Seriously, it goes well with everything!
I love serving it over pasta, roasted vegetables, or rice. You can also toss it with shredded chicken, serve it over flank steak, add a dollop to your morning eggs, and so much more. I’ve even used it as a salad dressing.
However, one of my favorite options is to use it in place of mayonnaise for my homemade potato salad. The pesto adds all the right flavor and creaminess while really punching up the flavor. Once you try it, it’ll become your summer staple!
Leftover pesto can be stored in the refrigerator in an airtight container. It will stay fresh for up to two weeks… although I’ll be surprised if it lasts that long!
I like to keep mine in a jar with a screw-top lid. This makes it super easy to grab a spoonful or two whenever I need it.
Other delicious pesto recipes
Do you love pesto as much as I do? It’s so versatile, I put it on almost all my sides or entrées! If you’re looking for a few more ways to use this condiment, here are some of my favorite recipes I know you’ll enjoy:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Swiss Chard Pesto
- small bunch of Swiss chard (enough to yield about 1½ cups of chopped leaves)
- 1 medium shallot (minced)
- 2 tablespoons fresh chives (finely chopped)
- zest from 1 small lemon
- ¾ cup olive oil (extra virgin)
- 1 tablespoon red wine vinegar
- Kosher salt
- freshly ground pepper
- Remove the ribs and stems from the chard leaves and coarsely chop. Add to a food processor, pulse a few times (you want some chunks), then transfer to a large bowl.small bunch of Swiss chard
- Coarsely chop the chard leaves. Add to the food processor, pulse a few times, then transfer to the bowl with the stems.small bunch of Swiss chard
- Add the shallot, chives, and lemon zest to the bowl. Stir in the oil and vinegar, then mix well. Season to taste with salt and pepper.1 medium shallot, 2 tablespoons fresh chives, zest from 1 small lemon, ¾ cup olive oil, 1 tablespoon red wine vinegar, Kosher salt, freshly ground pepper