This is a great use of some common CSA items (leafy greens + garlic). I tweaked the original version somewhat to include carrot greens, and I left out the Parmesan because I’ve always felt it makes the pesto last longer. I make this in large batches and store jars of it in my fridge/freezer for convenience. In a pinch I’ll toss a few tbs. of this in pasta with a spoonful of goat cheese for an easy dinner. It ends up being a milder pesto than your traditional basil/pesto variety, so it’s a great addition to a cheese and veggie snack-plate. You can add it to scrambled eggs for a touch of flavor, or incorporate it into your favorite vegan mac-n-cheese recipe. It’s also really nice mixed with cream cheese or goat cheese and spread on crackers, bagels, or sandwiches.
½ - 1 cup olive oil
1 bunch of Swiss chard, stemmed
1 bunch carrot greens, long tough stems removed
4 cloves of garlic
1 cup walnuts
1/2 tsp sea salt
salt and pepper to taste
Other things to add if you have them: Green onions, garlic scapes, spinach, etc.
- Heat 2 teaspoons of the olive oil in a dutch oven (or other large, heavy-bottomed pot) over medium heat.
- Add swiss chard and cover, stirring regularly until the chard leaves have wilted.
- Set aside and let cool.
- Chop garlic and walnuts in a food processor until minced. Remove and set aside.
- Add the wilted chard to the food processor and chop roughly.
- Add the carrot greens to the chard in the processor and chop roughly.
- Add the reserved garlic and nuts and process continuously while adding olive oil in a steady stream until creamy.
- Add salt and pepper to taste.
- Remove from heat and let cool.
- Store in a clean jar in the fridge with a thin layer of olive oil sealing the top exposed layer of pesto (to prevent browning). OR, you can freeze mounds of it in muffin tin, sealing in freezer bags once solid.