Swiss chard pesto.

Using fresh chard leaves in place of the usual basil is a great way to enjoy this classic sauce in the summertime when the swiss chard is overtaking your garden.This pesto has no herbs in it at all and it is a real vegetable delight! You can use this pesto with pasta, grilled meat and fish or as a toast topping.


  • 150g chopped swiss chard leaves
  • 2 cloves garlic
  • 40 g pine nuts
  • zest of 1 lemon
  • 1 tbsp. lemon juice
  • 2 tbsp. olive oil
  • 1/2 to 3/4 teaspoon Himalayan salt
  • 1/4 teaspoon freshly ground black pepper
  • 100g grated Grana Padano


  • Place the chard, garlic, pine nuts, cheese ,olive oil  and all the other ingredients into a blender, and pulse the ingredients until they are finely chopped and look like pesto sauce.  If it remains to dry, add a bit more oil. Blend until smooth.
  • Adjust seasoning with Himalayan salt and fresh ground black pepper.
  • Store the pesto in a covered container in the fridge for up to 4 days .

swiss chard pesto