I needed an accompaniment to my Summer squash pie, and this was perfect! It didn’t take long to cook the chard in the pan, and in my CSA box I got both the rainbow chard and a bunch of fresh basil. I keep pine nuts in my freezer at all times (love them), and garlic is a kitchen necessity.
Easy Summer side dish!
The complete meal
Rainbow Chard with Pesto
Ingredients:
- 1 Bunch Rainbow Chard
- 1 Big Bunch Basil (about a cup of leaves)
- 1/2 C. Raw Pine Nuts
- 1 Clove Garlic
- Salt to taste
Method:
- Clean the chard well under water. Cut out the rib and chop into pieces, set aside. Slice the leaves and set aside.
- In a large pan sautée the chard ribs for about 2 minutes, then add in the leaves. Add a little water and cover to steam. Steam until the leaves and ribs are tender. Set aside to cool.
- In a food processor pulse the rest of the ingredients until you reach a paste-like consistency.
- Toss the chard with the pesto and serve.
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