I’m going to tell you a secret.  You can make pesto out of pretty much anything.  I know it’s been masquerading as something reserved for spring weather.  Don’t let the pesto police fool you.  There are no rules.   If you have greens, nuts, oil and a little cheese, you are golden.  I just happened to have chard in my fridge and cashews in my pantry. There are endless combinations when it comes to making a pesto.  Play around with it.  I encourage you to be creative.

Here is what I came up with from the contents of what I already had in my kitchen.  It’s super flavorful and lends itself nicely to pretty much anything.  Seriously… just put some pesto on it.


2 cups chard

1/2 cup cashews

1/2 cup olive oil

2 cloves garlic

1/4 cup parmesan (freshly grated)

salt and pepper

Wash and dry your chard.  Chop it up.

Add all of your ingredients into a food processor.  Process until it’s a smooth paste (2 minutes or so).

Once it’s processed, taste it.  Add salt and pepper to taste. I find a simple pinch of each works nicely.

Was that easy or what?  Store it in your fridge in an airtight container for up to a week.

I have a breakfast recipe coming at you soon involving this very pesto!  Oh, yeah.  Stay tuned.

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