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A New Way to Make a Classic Pasta Sauce
There's more to pesto than basil and kale. Take this inventive twist, which uses the nutritional powerhouse chard as its base, along with the usual olive oil, pine nuts, Parmesan and garlic—plus, parsley and rosemary. The pesto tastes more woodsy and somewhat less floral than traditional varieties, and is a fantastic match with whole wheat pasta or one of the many other white-flour alternatives available, such as chickpea or farro.

Get the recipe: Swiss Chard and Rosemary Pesto Pasta