When our garden and CSA baskets hit full swing we are always overwhelmed by kale and swiss chard. Now that I have found this recipe, we will no longer have a problem using up our leafy greens! It even works well with the ones that have been forgotten in the back of the fridge and started to wilt.
The pesto tastes fantastic tossed over pasta with sun dried tomatoes or in a simple pasta salad with cherry tomatoes and feta. I find it tastes even better cold which makes it a staple for lunches in our house right now.
It could also be served over grilled chicken, shrimp or vegetables.
Adapted from Kitchenaid, makes approximately 2 cups
1 medium bunch (about 8 stalks) swiss chard or kale
1/4 cup pine nuts, toasted
1/3 cup shredded Parmesan cheese
1/4 cup fresh basil
3 cloves garlic, roughly chopped
1 tablespoon lemon juice
1/2 cup olive oil
Bring a large pot of water to a boil.
Remove the leaves from the stems of the kale or swiss chard. Discard the stems. Blanch the leaves in the boiling water for 15 seconds and then transfer immediately to a sieve. Rinse with cold water and allow to drain. Once the leaves have cooled, squeeze out as much water as possible. Don't be afraid to squeeze the leaves into a tight ball to do so.
Add the drained leaves, toasted pine nuts, Parmesan cheese, chopped garlic, lemon juice, basil, salt and pepper to a blender. Blend the ingredients for 10 to 15 seconds.With the blender still running, slowly drizzle in the olive oil. Continue blending until the mixture is well combined and even consistency.
Store in the fridge for up to a week.