Swiss Chard Pesto

Instructions

1. Wash the Swiss chard very well, making sure to remove any soil residue.

   

2. Separate the leaves from the stems. We will use only the leaves, but the stems can be used for another recipe, or steamed and enjoyed simply with a little extra-virgin olive oil or flaxseed oil and a pinch of salt. While doing this, place enough water in a medium pot, bring it to a boil, and salt it lightly.

   

3. Once it reaches a boil, add the leaves and cook for 5 minutes.

   

4. Either in the sink or in a large bowl, place very cold water and, if desired and available, add ice cubes. We will place the cooked leaves there to stop the cooking process.

   

5. When they are very cold, drain them very well.

   

6. In a small skillet, place the almonds or whichever nuts you prefer or have available over medium-high heat. Turn them for a few minutes to bring out their minerals and vitamins, but do not let them burn.

   

7. Place the drained leaves with the almonds in a blender or food processor, along with a couple of tablespoons of extra-virgin olive oil and one tablespoon of cooking water, until you obtain a cream.

   

8. Add the Parmesan cheese and blend; if necessary, add a little more extra-virgin olive oil. Taste and, if needed, add a pinch of salt.

   

9. Enjoy our Swiss chard pesto or cream either with your favorite pasta, adding a little pasta cooking water, or with your favorite accompaniment.