Swiss Chard Pesto with Almonds and Pecorino Recipe

Name: Swiss Chard Pesto with Almonds and Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 3 bunches Swiss chard, stems removed; 3/4 cup toasted almonds; 3/4 cup grated aged Pecorino Romano cheese; Pinch nutmeg; Pinch ground cloves; 2 lemons, zested and juiced; 1 clove garlic, grated on a rasp grater; About 3/4 cup extra-virgin olive oil; Freshly ground black pepper

Servings: persons

Kosher salt
3 bunches Swiss chard, stems removed
3/4 cup toasted almonds
3/4 cup grated aged Pecorino Romano cheese
Pinch nutmeg
Pinch ground cloves
2 lemons, zested and juiced
1 clove garlic, grated on a rasp grater
About 3/4 cup extra-virgin olive oil
Freshly ground black pepper

1
Bring a large pot of water to a boil; season the water generously with kosher salt.
2
Prepare an ice water bath with a colander.
3
Blanch the Swiss chard in the boiling water until tender, about 2 minutes.
4
Shock immediately in the ice water.
5
Drain by squeezing the leaves in a ball in a clean kitchen cloth.
6
Put the cooked chard, almonds, cheese, nutmeg, cloves, lemon zest and juice and garlic into the bowl of a food processor and pulse until the mixture begins to break down and come together.
7
Add enough olive oil to the mixture to just get it to come together, about 3/4 cup.
8
Season with salt and pepper.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Kosher salt, 3 bunches Swiss chard, stems removed, 3/4 cup toasted almonds, 3/4 cup grated aged Pecorino Romano cheese, and more.

Yes, Swiss Chard Pesto with Almonds and Pecorino falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swiss Chard Pesto with Almonds and Pecorino

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