I love Swiss chard. As a member of the beet family, it is packed with vitamin A , K and C and magnesium. I decided to create a pesto using the two most prolific greens that are presently in my garden - Swiss chard and Mint.
1 bunch fresh Swiss chard (with stems)
2 cups fresh mint (with stems)
3 to 4 garlic cloves
1/4 cup muun chi lemon chia pudding
1/4 to 1/2 cup olive oil
1/2 cup walnuts
pepper to taste - already high in sodium, there is no need to add salt to Swiss chard dishes
Grind up your walnuts in a food processor. Set aside. Grind up the chard, mint and garlic. Add the ground walnuts, the pudding and the olive oil til it is the consistency that you are seeking. If using the pesto on a pasta, you might want to add more olive oil. If you are serving it as a spread, you may want it to be thicker. Either way, this pesto is a fun take on the original. Enjoy this heart healthy version of the versatile condiment.