Thursday, August 1, 2013

Chard and Garlic Scape Pesto

(Makes about 3 cups of pesto, recipe created by Kalyn.)

To make this recipe you will need a food processor.

1 cup chopped garlic scapes
(If you don't have garlic scapes I'd use about 3-4 T minced garlic)
4 cups chopped swiss chard leaves
1/4 cup fresh lemon juice
1/2 cup olive oil
1/2 cup pine nuts
2 cups Parmesan cheese
salt to taste (I used about 2 tsp. salt)

Wash and dry garlic scapes; then cut into short lengths until you have one cup of chopped scapes. Wash, dry, and chop swiss chard until you have 4 cups chopped chard. Add garlic scapes to the food processor and process until they are starting to look finely chopped, about 2-3 minutes. (It took longer than I thought it would.) Add chard and process the mixture about 2 minutes more, scraping the sides of the bowl as needed. Add the lemon juice, olive oil, and pine nuts and process about 2 minutes more. Add Parmesan and process 1-2 minutes more, or until the pesto reaches the texture you prefer. I like to keep it slightly chunky. I froze the pesto in a mini muffin tin and then popped out the cubes and stored them in a Ziploc bag in the freezer. You can also freeze pesto in ice cube trays or small plastic containers with a snap-tight lid. This pesto is good on pasta, stirred into rice, on cooked vegetables, or stirred into scrambled eggs. You could also use it as a green sauce on cooked fish or chicken.


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