Swiss chard pesto

Swiss chard pesto โ€“ spicy & so delicious

So delicious and easy: You can make the Swiss chard pesto yourself very quickly using the original Italian recipe.


300 g Swiss chard
1 tsp salt for the water
2 sprigs of rosemary
2 tbsp pumpkin seeds
1 organic lemon
65 ml olive oil
80 g grated Parmesan
1 pinch of salt and pepper


Step 1:
Wash the Swiss chard and cut the stems off the leaves. Cut the stems into thin pieces and roughly chop the leaves. Boil the Swiss chard in boiling salted water for about 2 minutes, drain and rinse well with cold water.

Step 2:
Squeeze the water out of the Swiss chard with your hands and drain the Swiss chard in a sieve. Wash and drain the rosemary. Pluck the rosemary needles from the stem and roughly chop.

Step 3:
Roast the pumpkin seeds in the oven at 160 degrees top and bottom heat or in a pan without fat for about 5 minutes. Wash and dry the lemon. Grate the lemon peel with a fine grater. Halve the lemon and squeeze it. Put the chard in a blender with the lemon juice, chopped rosemary and olive oil.

Step 4:
Add the pumpkin seeds and cheese and puree to a creamy pesto. Add the grated lemon peel, salt and pepper and blend again. If necessary, add a little more olive oil and salt. The pesto will keep in the fridge for about 5 days covered with about 1 cm of olive oil.

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