Swiss Chard Pesto with Lemon Zest
This pesto swaps traditional basil for earthy Swiss chard and uses roasted pepitas (pumpkin seeds) instead of expensive pine nuts. The lemon zest is essential here - it adds a brightness that cuts through the rich olive oil and cheese.
Ingredients
Ingredients (~1.5 cups)
- 3 cups roughly chopped Swiss chard leaves stems removed, loosely packed
- 3/4 cup freshly grated Parmesan cheese
- 3/4 cup roasted salted pepitas
- Zest of 1 to 2 lemons
- Heaping 1/4 tsp sea salt or to taste
- Heaping 1/4 tsp black pepper
- Heaping 1/4 tsp garlic powder
- 3/4 cup extra-virgin olive oil
Instructions
- Add chard, Parmesan, salt, pepper, garlic powder, and lemon zest to food processor.
- Pulse until mixture breaks down and sticks to bowl sides.
- Add pepitas and pulse until coarsely blended.
- With processor running, slowly stream in olive oil until desired consistency is reached.
- Taste and adjust seasoning.
Notes
Best served fresh. Store in refrigerator up to 5 days.