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Bit of a glut of chard at the moment and have been searching the internet for new recipes. Tried this one today and it's really nice and easy and you can freeze it so it will save for later in the year.
INGREDIENTS:
1 knob butter
2 tbsp of olive oil
2 cloves of garlic
Bunch of chard (about 500g)
Handful (about 50g) pine nuts
100g fresh parmesan or pecorino cheese, grated
Handful of fresh coriander leaves
METHOD:
Note: Can be kept in the fridge for up to 3 days or frozen for future use.
INGREDIENTS:
1 knob butter
2 tbsp of olive oil
2 cloves of garlic
Bunch of chard (about 500g)
Handful (about 50g) pine nuts
100g fresh parmesan or pecorino cheese, grated
Handful of fresh coriander leaves
METHOD:
- Wash the chard thoroughly and shake to dry.
- Melt the butter in a saucepan with the olive oil. Peel and chop the garlic and sauté for 2 minutes.
- Chop the chard stems and add them to the pan. Stir and then cook, covered, for 5 minutes.
- Roughly chop the chard leaves and add them to the pan. Cook for another 3 minutes.
- Toast the pine nuts for a couple of minutes (either under a pre-heated grill or in a dry pan).
- Turn off the heat under the chard. Add the coriander leaves, pine nuts and parmesan.
- Puree the mixture until it looks like pesto.
Note: Can be kept in the fridge for up to 3 days or frozen for future use.
