Swiss Chard Pesto
Not your average pesto
- 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