Fabulous, much tastier than the shop-bought stuff. Also good to stir a teaspoon of it into a tomato sauce, risotto or minestrone soup.
2 tbspns Olive oil
2 garlic cloves chopped
Bunch (about 300g) Swiss chard, washed, stalks and leaves separated and both chopped
10 basil leaves
handful (about 40g) pine nuts
100g grated parmesan
No nutrition information available
In a saucepan, warm olive oil, cook garlic for about 3 mins til soft. Add chard stems and cook for 5 mins, add leaves and cook for a further 3 mins. Meanwhile toast pine nuts in small dry frying pan for a couple of minutes until they start to brown.
Remove saucepan from heat, add basil, pine nuts & cheese. Mix well, tip into processor or mini-chopper (in 2 batches if necessary) and blend - hey pesto!!
It keeps for 3 days in the fridge or can apparently be frozen. You could also make it with spinach or ruby chard or any similar leaf.