Garlic Scape + Swiss Chard Pesto, 2 Ways

>> Tuesday, June 25, 2013

It's CSA season, so our fridge is teeming with beautiful seasonal produce. So much of it, in fact, that I'm frantically trying to come up with good ways to use it all. Maybe "frantic" isn't the right word, but I hate wasting food we get from the hands of farmers we know + love.

Pesto is a favorite of mine because it's adaptable and forgiving. You can use so many different nuts, greens, and other additions to make it new and different. You can add flavor a bit at a time so it doesn't get out of control. It freezes well, too. So, though this recipe makes four 1/2 cup servings -- I kept two in the fridge for the week and sent two down to our upright freezer for safekeeping.

Bring on the greens!

// 2 ways // feel free to use other nuts, greens, or seasonings!

What you'll need . . .

(vegetarian version)

  • 5 garlic scapes, chopped
  • 1 cup swiss chard, leaves only, cut off stems
  • 1/4 cup coarsely processed almonds
  • 1/4 cup grated parmesan cheese
  • 1/4 cup olive oil
  • 1/2 lemon, juice only
  • salt + pepper, to taste

(vegan version)
  • 5 garlic scapes, chopped
  • 1 cup swiss chard, leaves only, cut off stems
  • 1/4 cup coarsely processed almonds
  • 1/4 cup nutritional yeast
  • 1/4 cup olive oil
  • 1/2 lemon, juice only
  • 1 tablespoon red pepper flakes
  • 1 teaspoon smoked paprika
  • salt, to taste

Method . . .
  1. Prepare all your ingredients. (Or just half if you want less or just one type of pesto.) The great thing with this recipe versus some of my others? You don't need to cook anything.
  2. Make your first batch by tossing all the ingredients (except the salt, pepper, and other seasonings) into a food processor and pulsing until you reach your desired consistency. I left this pesto pretty chunky because we're going to be using it on pasta and on pizza -- if you're like it drippier, add more olive oil, 1 tablespoon at a time.
  3. Set aside + repeat same process with other pesto ingredients, from start to finish.
  4. Then divide your finished pesto into two portions each and store in airtight containers. (Alternatively, you can place in freezer bags and freeze for up to 6 months or more.) 


Pumpkin Pesto Rolls
Spinach Pesto
Vegan Walnut Pesto
Basil-Pesto French Toast
Pesto French Toast, II -- with Avocado Butter
Pesto Quiche with Oatmeal Crust
Pesto Garlic Knots
Pesto Portabella Sandwiches
(Pesto) Smothered Mother

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Post a Comment

Related Posts Plugin for WordPress, Blogger...

About This Blog Registered & Protected

© 2009-2014 by the (never home)makers
All content on this blog is copyrighted.

Want to publish our pics, tips, or tricks?
Contact us! []

We value transparency. Links on this page may contain affiliates. In addition, please see our disclosure policy regarding sponsored posts.

  © Blogger template Simple n' Sweet by 2009

Back to TOP  

Blogging tips