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Swiss Chard Pesto
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Swiss Chard Pesto

Not your average pesto
Course: Condiments, Sauces &amp
Servings: 16
Calories: 95kcal
Author: Adapted from Bon Appetit


  • small bunch of Swiss chard preferably rainbow (enough to yield about 1-1/2 cups of chopped leaves)
  • 1 medium shallot minced
  • 2 tablespoons finely chopped fresh chives
  • zest from 1 small lemon
  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt
  • freshly ground pepper


  • Remove ribs and stems from chard leaves and coarsely chop. Pulse a few times in a food processor (you want some chunks) and remove to a large bowl.
  • Coarsely chop chard leaves. Pulse a few times in a food processor and add to the bowl containing the chopped stems.
  • Add shallot, chives and lemon zest to the bowl. Stir in oil and vinegar and mix well. Season to taste with salt and pepper.


Swiss chard is a good source of Thiamin, Folate and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese. (Source: nutritiondata.com)
Use leftover pesto on roasted vegetables, pasta, and rice.


Serving: 2g | Calories: 95kcal | Carbohydrates: 1g | Protein: 0g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 68mg | Fiber: 0g | Sugar: 0g | Net carbs: 1g