IngredientsChoose green types of chard for this recipe. Ruby or red chards will result in a pesto that's unappealingly brown.
- 4 ounces chard, ribs removed
- 3/4 cup pine nuts, toasted
- 1/3 cup grated Parmesan cheese, plus more as needed
- 1/4 cup packed fresh flat-leaf parsley leaves
- 2 Tbsp. packed fresh rosemary leaves
- 4 garlic cloves
- 2/3 cup extra-virgin olive oil
- Fine sea salt to taste, plus more as needed
- Freshly ground black pepper to taste
- 1 1/4 pounds pasta (brown rice, whole wheat, or your favorite variety)
In the bowl of a food processor, combine the chard, pine nuts, cheese, parsley, rosemary, and garlic and process until finely chopped, scraping down the bowl as necessary. With the motor running, slowly add the oil and process until smooth, scraping down the bowl as necessary. Add salt and pepper to taste.
In a large pot of boiling, well-salted water (1 1/2 teaspoons of fine sea salt per quart), cook the pasta until al dente. Drain, saving 1/2 cup of the cooking water, and return the pasta to the pot. Add the pesto and 1/4 cup of the cooking water, tossing to combine. Add more cooking water, salt, and pepper to taste and serve, passing additional cheese at the table.
Choose green types of chard for this recipe. Ruby or red chards will result in a pesto that's unappealingly brown.
Recipe reprinted with permission from The Clean Plates Cookbook © 2012 by Jared Koch with Jill Silverman Hough, Running Press, a member of the Perseus Books Group.
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