Wendy used to volunteer at the kids’ elementary school’s garden. After each harvest, there would be schoolwide tastings of the vegetables both alone and in recipes. Wendy first made this recipe using leftover greens from radishes and beets and served it spread on baguette slices to the children. It was a hit, and Wendy started using the crop of swiss chard (beets grown for their leaves, not their roots) to make sure there’d be enough product for the school demand. Using pumpkin seeds to replace pine nuts was not only economical but safer, given the prevalence of tree nut allergies in the elementary. Even at home we’ve found this recipe a worthy alternative to our pesto di basilico, especially when basil is in short supply.
4 cups swiss chard leaves
1 cup extra-virgin olive oil
2 cloves garlic
1/2 cup pumpkin seeds (pepitas)
1 cup freshly grated Parmigiano-Reggiano
Juice of 1 lemon or more, to taste
Salt and pepper, to taste
Serving Suggestions
· As sauce for homemade ravioli or egg pasta or for store-bought macaroni (penne rigate, fusilli, and conchigliette are particularly good for pesto)
· As topping for bruschetta or polenta
· As base for pizza or spread for sandwiches
1. Wash the leaves and dry using a salad spinner or towel. Remove tough stems as you measure out the 4 cups of leaves.
2. Place all the ingredients in a blender. I typically have best results adding olive oil into the blender first, followed by the smaller ingredients, and ending with the leaves. Blend to desired smoothness.