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.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.