Photo: Thomas J. Story; Styling: Kevin Crafts
YieldsServes 4Total Time15 mins
AuthorWendy Skidmore, Los Altos, CA,
Using fresh chard leaves in place of the usual basil is a great way to enjoy the classic sauce year-round. You could also try spooning the pesto over squares of pan-browned polenta instead of .

How to Make It

Step 1
1

Pulse garlic in a food processor to chop. Add chard, walnuts, grated parmesan, and parsley; whirl until finely chopped. Scrape down inside of bowl. Add oil, salt, and pepper and process just until smooth. Serve with pasta and shaved parmesan.

Step 2
2

Note: Nutritional analysis is per serving.

Ingredients

 2 large garlic cloves
 2 cups packed chopped Swiss chard leaves
 1/2 cup chopped walnuts
 1/4 cup freshly grated parmesan cheese, plus parmesan shaved with a vegetable peeler
 1/4 cup flat-leaf parsley leaves
 1/4 cup olive oil
 1/2 teaspoon salt
 1/4 teaspoon pepper
 6 ounces whole-wheat angel hair pasta, cooked according to package directions

Directions

Step 1
1

Pulse garlic in a food processor to chop. Add chard, walnuts, grated parmesan, and parsley; whirl until finely chopped. Scrape down inside of bowl. Add oil, salt, and pepper and process just until smooth. Serve with pasta and shaved parmesan.

Step 2
2

Note: Nutritional analysis is per serving.

Swiss Chard Pesto Pasta

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