I had a crazy dill plant going wild in my garden and heaps of five-color chard, hence this recipe was born. This is a light, refreshing pesto. Spread it on crackers, use it for the base on a pizza, or just toss it with pasta as usual.
Ingredients
3 cups packed fresh chard, cleaned and de-stemmed (see below for
details)
3 tbsp. packed fresh dill or 1 tbsp. dried dill
1/3 c. raw almonds
1 clove of garlic (sliced)
¼ -½ c. grapeseed oil (see
how it goes)
4 oz. Romano cheese (chopped or sliced)
Directions
This recipe is the very best with fresh garden baby chard and
fresh dill. If you go with store-bought chard, then use about one-and-a-half
bunches and remove the heavy stems. As for the dill, I love it and so I use a
lot but you might want to start with less than the recipe calls for and see how
it tastes to you before adding more.
Put all the ingredients into a food processor and whirl until
creamy smooth. Be careful with the oil, don’t add too much. Start out with
about ¼ cup and add more if needed to get the consistency right. It should be a
creamy green paste, not too wet.
You can freeze this pesto in a Ziploc bag for use at a later time.
Eat well, be well, live deliciously!
