• 8 ounces rainbow chard
  • 1/2 onion, diced
  • 2 cloves garlic
  • 2 cups walnuts
  • 1 1/2 cups Parmesan
  • olive oil, kosher salt and pepper (to taste and texture)

I love pesto. It’s delicious, healthy and relatively easy to make. I’ve made a Spinach Pesto and a Vegan Kale Pesto on top of the “usual” basil pesto. I, by far, like the greens pestos more than basil pesto. So, when I got a bunch of rainbow chard in my CSA box recently, I knew I could make a better than basil pesto. Plus, it’ll be pretty because of those lovely magenta stalks.

I’d also just received my beautiful KitchenAid Hand Blender in the mail, so that made it an easy choice. (Don’t forget to enter to win your own!)

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Better than Basil Rainbow Chard Pesto

Ingredients

8 ounces rainbow chard
1/2 onion, diced
2 cloves garlic
2 cups walnuts
1 1/2 cups Parmesan
olive oil, kosher salt and pepper (to taste and texture)

Instructions

Dice stalks and toss with onions in a bit of olive oil and cook for about 5 minutes. Add chopped leaves and cook for an additional minute.

Chop nuts and Parmesan in the chopper attachment. Put everything into the 4 cup container and blend with the stick blender attachment. Add olive oil until the pesto reaches your desired consistency. Add kosher salt and pepper to taste.

To freeze, spoon into ice cube trays and freeze. Pop out and divide among quart freezer bags.

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The Results

This might just be my favorite pesto so far. It’s definitely better than basil. I love pestos made with greens and it was so stupid simple to make it in the KitchenAid hand blender. I love that thing. It’s definitely worth the $130 to buy it since it’s like a portable food processor. Perfect for small kitchens, too.

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