Tuesday, June 15, 2010
And pesto can be frozen in tablespoon portions in an ice cube tray and then placed in a freezer bag for use all year.
First I need to give chard its moment in the sun. If you do not grow this stuff you should. It has a longer growing season than spinach, and is slower to bolt. It can withstand the warm weather. It is bursting with nutrients and it is as versatile as spinach in recipes. In some cases, more so. It is not as tender as spinach but it holds up better to steaming and can be stuffed beautifully. OK enough already, you get the point I love chard. Just don't overdo it in you garden because it will overwhelm you.
This pesto has a lemony tang that I just love smeared onto a piece of heavy bread. Top it with tomatoes and you have the perfect summer sandwich.
2 Cups lightly packed chard, torn and ribs removed
1/4 cup toasted walnuts
2 tsp fresh lemon zest.
2 Tb fresh lemon juice or 1/2 lemon
1/4 to 1/3 Cup olive oil
1/8 to 1/4 tsp salt
1/8 tsp pepper
1/3 Cup fresh shredded parmesan cheese
Process chard, walnuts, lemon zest and lemon juice until paste starts to form. Gradually add oil and blend until creamy.