Catching Elephant is a theme by Andy Taylor
What to do with all that chard…
Cara really wanted some chard planted in our teaching garden so I obliged (obviously). Now, we have tons of white and red chard. Cara takes it home by the armful. However, this is even too much chard for Cara.
She ingeniously found a recipe that is perfect for this much chard… chard pesto. Instead of using precious basil to make her pesto, she uses armfuls of chard. It’s a really quick and easy recipe too!
Ingredients
1 bunch (or armfuls) swiss chard, stems removed and coarsely chopped
1 handful cilantro, coarsely chopped
1 jalapeno, coarsely chopped
2 cloves garlic
1/4 cup pepitas, toasted
1/2 cup olive oil
1/2 lime, juice
salt and freshly pepper to taste
Directions
Puree everything in a food processor.
Cara uses really small containers like baby food jars to freeze smaller portions of this pesto. This makes it really easy to pull them out on an as-needed basis.
