Swiss Chard Pesto


  • 3 cups swiss chard leaves stems removed and torn into small pieces
  • 1 cup pine nuts
  • 3 cloves of garlic, peeled
  • 1/2 cup and 2 tablespoons of olive oil
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper


  1. Add all ingredients (except olive oil) to a high-powered blender or food processor
  2. Process on low speed first and then slowly increase speed until the largest pieces are about the size of peas
  3. Remove the plastic stopper from the top of lid and mix on lowest setting, slowly drizzling olive oil until it is all combined
  4. Adjust spices to your taste, and continue to mix if it’s too chunky for you
  5. Pesto will keep in an airtight container in the fridge for up to 1 week


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