Remove the ribs and stems from the chard leaves and coarsely chop. Add to a food processor, pulse a few times (you want some chunks), then transfer to a large bowl.
small bunch of Swiss chard
Coarsely chop the chard leaves. Add to the food processor, pulse a few times, then transfer to the bowl with the stems.
small bunch of Swiss chard
Add the shallot, chives, and lemon zest to the bowl. Stir in the oil and vinegar, then mix well. Season to taste with salt and pepper.
1 medium shallot, 2 tablespoons fresh chives, zest from 1 small lemon, ¾ cup olive oil, 1 tablespoon red wine vinegar, Kosher salt, freshly ground pepper
Notes
This recipe is for 16 servings of pesto.Leftovers can be stored in an airtight container in the refrigerator for up to two weeks.
Nutrition Info Per Serving
Nutrition Facts
Swiss Chard Pesto
Amount per Serving
Calories
95
% Daily Value*
Fat
10.1
g
16
%
Saturated Fat
1.4
g
7
%
Trans Fat
0
g
Polyunsaturated Fat
1.1
g
Monounsaturated Fat
7.4
g
Cholesterol
0
mg
0
%
Sodium
113.3
mg
5
%
Potassium
36.8
mg
1
%
Carbohydrates
1.3
g
0
%
Fiber
0.3
g
1
%
Sugar
0.6
g
1
%
Protein
0.2
g
0
%
Net carbs
1
g
* Percent Daily Values are based on a 2000 calorie diet.