Swiss chard pesto with almonds

When you think about pesto it is usually about the fabulous ‘classic’ pesto sauce made with fresh basil, indispensable as a pasta sauce during the summer lunches. Here we want to offer you a rather different, but equally good, pesto that you can make in winter when your fridge is full of vegetables like swiss chard and cauliflower. They are good for your health but can, in the end, perhaps become a little boring as we run out of different ways to cook them. This recipe allows us to combine swiss chard, cauliflower and almonds in a very tasty and original way, to get a wonderful pesto for spreading on bruschetta or as a pasta sauce.


30 minutes Total time
20 minutes Active time
Serves 3 persons
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Boil the swiss chard and let it cool. Meanwhile, toast the almonds for 5 minutes and cut up the cauliflower. Chop or use a food processor to blend the almonds, cauliflower and chard leaves, adding oil, salt and garlic (although not listed in the ingredients). Blend until you have reached the right consistency. Let it rest in refrigerator for at least an hour or so. Serve as a sauce for pasta.

Add lemon juice during the blending to assimilate vitamins and so that the pesto will keep for longer
The pesto is so called because originally the ingredients were not mixed in an electric blender, but pound together with a mortar and pestle.

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