Chard And Basil Pesto With Toasted Almonds Recipes

Steps:

• Bring a large pot of water to a boil; season the water generously with kosher salt. Prepare an ice water bath with a colander. Blanch the Swiss chard in the boiling water until tender, about 2 minutes. Shock immediately in the ice water. Drain by squeezing the leaves in a ball in a clean kitchen cloth.
• 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. Add enough olive oil to the mixture to just get it to come together, about 3/4 cup. Season with salt and pepper.

Steps:

• Toast almonds until fragrant in a 300 degree oven about 5 minutes.
• Snip stems off chard and basil. Peel garlic and grate Romano Cheese.
• Pulse almonds in a food processor until chopped. Add chard, basil, cheese, garlic, sun dried tomatoes, and crushed red pepper. Pulse until fine.
• While food processor is running pour olive oil in a thin stream until it is a thick paste.
• Serve fresh or freeze in Ziploc bags. Makes 1 cup.

Steps:

• Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool.
• Process the basil, pecans, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the Swiss chard mixture and the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.

Steps:

• Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.