Rainbow Chard Pesto

Who says pesto can only be made with basil? Throw in hearty and colorful rainbow chard for an earthy yet nutty flavored pesto.

I realize that making recipes utilizing things growing in your garden may not apply anymore this time of year. But if you’re lucky enough to have some rainbow chard still hanging on, might I suggest tossing it all into a food processor to make pesto? I’ve made pesto from just about any leafy green (traditional basil, carrot tops, arugula) but this one was particularly fun because I saved the colorful stalks, chopped them up, and tossed the in with pasta when I added the pesto. It’s kinda of like a pasta salad at that point! I want to try fennel fronds pesto next.

In other news, today is my first day at Nationwide Children’s Hospital. I cannot recall how much I shared on the blog as the last few months have been grueling at work preparing the lab for the move, with the actual move last week testing the strength of the last thread I was surviving on, but long story short the lab at Ohio State in which I have worked for the last 4 years moved to NCH. My job will be the same, just different scenery! And yet so much is changing that don’t necessarily impact the daily job life itself. Some good, some not as good but overall should be a good thing in the long run! Here’s hoping, but for now it’s orientation all day.

Two years ago: Baked Chocolate Doughnut Holes with Peanut Butter Glaze

Five years ago: Krispie Pumpkin Ice Cream Dessert

Six years ago: Purple Sweet Potato Gnocchi with Guiltless Goat Cheese Alfredo

RAINBOW CHARD PESTO

Makes approximately 2 cups

Ingredients:

3 cloves garlic, peeled

3 oz. Parmesan cheese, cut into 1-inch cubes (freshly shredded is fine)

2 cups fresh Rainbow chard leaves, stems removed (chop and save if desired)

1/4 cup pine nuts, toasted

1 lemon, zested

1-1/2 tsp salt

1/4 tsp pepper

Pinch of cayenne or red pepper flakes (optional)

3/4-1 cup extra virgin olive oil

Directions:

1. In the bowl of a food processor, add garlic. Turn on and add cheese through the feed tube. Continue processing until cheese is finely chopped.
2. Add basil, pine nuts, lemon zest, salt and pepper (and cayenne if desired). Process 2-3 seconds, then gradually add olive oil through the feed tube. Continue processing until thoroughly combined.
3. Pour into an air-tight container, and top with a small amount of olive oil. Store in the refrigerator.

Source: Adapted from my Homemade Basil Pesto.