I joined a CSA (Community Supported Agriculture) group again this summer and have been getting garlic scapes, Swiss chard, romaine lettuce, baby lettuce greens, scallions, and cilantro in my CSA Box the last few weeks. Last year, I made Garlic Scape Swiss Chard Pesto which was a nice change from the traditional basil pesto recipe. What I love about this recipe is that it’s an easy way to incorporate Swiss chard into meals without anyone noticing. The Swiss chard is blanched briefly just to get rid of the chalky raw taste, then processed simply with garlic scapes, cilantro, olive oil, salt and pepper.
This past week, I decided to make this pesto again, but added a bunch of cilantro from my CSA Box. It was a wonderful addition and added yet another layer of flavor to this pesto recipe. My kids have been enjoying this new twist on pesto on sandwiches, quesadillas and pasta this past week. I also used this pesto to make Thai BBQ chicken breasts for dinner the other night, served with a sweet chili garlic sauce (will be sharing this recipe soon!).
- 1 bunch garlic scapes
- 1 bunch swiss chard, leaves only
- 1 bunch cilantro, stems removed, washed well
- ⅔ cup extra-virgin olive oil
- salt and pepper, to taste
- Blanch swiss chard leaves in boiling water for 30 seconds, just to remove chalky taste. Rinse under cold water and squeeze out water.
- Put blanched swiss chard, garlic scapes and cilantro in the bowl of a food processor and process until still slightly chunky.
- Gradually pour olive oil in to feeder tube and continue processing until smooth.
- Season with salt and pepper.
This post has been linked up to Beyond the Peel’s Whole Food Wednesday Event.