Swiss Chard Pesto Recipe

INSPIRED BY SWITZERLAND

swiss chard pesto inspired by Switzerland
leek galette made with swiss chard pesto inspired by Switzerland
barley minestrone made with swiss chard pesto inspired by Switzerland
SA

Chard comes from the Latin word that means artichoke thistle. The reason it was named Swiss is unclear because Swiss chard is not actually native to Switzerland. Instead, this leafy green comes from the Mediterranean. Swiss chard is a much older close relative of beets.

During the 19th century, a Swiss botanist determined the scientific name for Swiss chard. To honor his nationality, the leafy green earned its common name.

swiss chard pesto inspired by Switzerland
SAVE FOR LATER

Makes 2 cups

Ingredients

1/3 cup shelled walnuts

15-20 leaves of Swiss chard, chopped

3 garlic cloves, peeled

1/2 cup Gruyère cheese, shaved

1 teaspoon salt

1/4 cup olive oil

1/4 cup apple cider vinegar

Directions

  1. Combine all of the ingredients in a food processor. Blend until the desired consistency forms.

  2. If using a mortar and pestle, crush the walnuts until a fine crumb forms. Add the Swiss chard and garlic, and mash until smooth. Mix in the remaining ingredients. Mash until the desired consistency forms.

  3. Store pesto in an airtight container or jar in the refrigerator for up to one week. Use throughout the week in the next two recipes. Pesto can last in an airtight container in the freezer for up to six months.

Uses

leek galette made with swiss chard pesto inspired by Switzerland

Leek Galette

As a landlocked nation, Switzerland is bordered by France, Italy, Germany and Austria. Swiss cuisine is therefore largely influenced by these three neighbors. One French culinary influence is the galette, a flat puff pastry tart.

barley minestrone made with swiss chard pesto inspired by Switzerland

Barley Minestrone

One of Switzerland’s three neighbors is Italy. Minestrone, a popular Italian soup, comes from an Italian verb that means to dish up. Thus, the recipe really isn’t written in stone. The soup’s ingredients vary from cook to cook and day to day.