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Better than Basil Rainbow Chard Pesto

December 7, 2012 By Kristi

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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. 

Better than Basil Rainbow Chard Pesto

Ingredients

2 cloves garlic
1/2 onion
8 ounces rainbow chard
1/4 cup olive oil (like this)
2 cups walnuts
1 1/2 cups Parmesan

Method

Place all ingredients in a blender or blend with a stick blender.

Heat for 10 minutes, or until heated through, on stove-top and serve.

Instant Pot Method

Place all ingredients, except Parmesan, in your instant pot.

Cook on high pressure for 5 minutes, allow for natural release.

Add Parmesan and cook on saute mode for about 10 minutes or until heated through.

Blend.

Serve over pasta of choice.

The Results

This might just be my favorite pesto so far. It’s definitely better than basil. I love pesto 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. It’s so fun to experiment with CSA vegetables. I think you could really make pesto with just about any greens as long as you adjust the seasoning accordingly. And the biggest bonus is that, as long as you use what’s in season, it’s always going to be less expensive than buying a load of basil and pine nuts. 

Rainbow Chard Pesto Recipe

This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Frugal Fridays and I’m Lovin’ It.

Yield: 4

Rainbow Chard Pesto

Chard Pesto

You're going to love this super healthy better than basil rainbow chard pesto! It's easy to make with ingredients you already have and it tastes wonderful!

Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes

Ingredients

  • 2 cloves garlic
  • 1/2 onion
  • 8 ounces rainbow chard
  • 1/4 cup olive oil
  • 2 cups walnuts
  • 1 1/2 cups Parmesan

Instructions

    1. Place all ingredients, except Parmesan, in your instant pot.
    2. Cook on high pressure for 5 minutes, allow for natural release.
    3. Add Parmesan and cook on saute mode for about 10 minutes or until heated through.
    4. Blend.
    5. Serve over pasta of choice.
© Kristi
Cuisine: Italian / Category: gluten-free

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: cheese, gluten-free, grain free, paleo, pasta, soy-free, vegetarian, whole food Tagged With: chard, feature, pesto

WHAT KRISTI’S WRITTEN

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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