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CHARD PESTO
(from www.vegbox-recipes.co.uk)
1 knob butter
2 tbsp of olive oil
2 cloves of garlic
Bunch of chard (about 300g) - any variety
Handful (about 50g) pine nuts
100g fresh parmesan or pecorino cheese, grated
Handful of fresh coriander leaves
- Melt the butter in a saucepan with the olive oil. Peel and chop the garlic and saute for 2 minutes.
- Chop the chard stems and add them to the pan. Stir and then cook, covered, for 5 minutes.
- Roughly chop the chard leaves and add them to the pan. Cook for another 3 minutes.
- Toast the pine nuts for a couple of minutes (either under a pre-heated grill or in a dry pan)
- Turn off the heat under the chard. Add the coriander leaves, pine nuts and parmesan.
- Puree the mixture until it looks like pesto.