My last post was April 3rd... Four months ago. I hate to admit it, but in the last four months I have eaten more Chick-fil-a (and other various fast foods) than I have in my whole life. I do always get a side salad, which makes me feel better about my nuggets, waffle fries and polynesian sauce routine. I have had absolutely no desire to cook or grocery shop. Even making something as simple as a salad has been difficult to talk myself in to. Why might you ask? Well (drumroll please) we are expecting a baby boy! Coming this December things are about to get a little different around here. I have had a very easy pregnancy which I am thankful for. The only difference is I have no desire to cook and I go to bed at insanely early hours of the night. I am over halfway through and have finally decided it's time to just start cooking again and get over my lack of energy.
So, let's start off with something easy: pesto. We have a garden this summer. This summer has been weird weather wise, so the garden isn't doing the best, but we are getting a lot of swiss chard. I thought this would be the perfect substitute for the classic basil. I also substituted pecans for the traditional pine nuts. Pine nuts are delicious (and expensive) but I wanted to use what I already had in my pantry, so pecans it was. This pesto turned out delicious and was full of flavor. I highly recommend taking the original pesto and putting your own spin on it by using what you already have at home. Be creative. I'm sure my little man loved it, too.
Rainbow Swiss Chard Pesto
- 2 Handfuls of Swiss Chard + Stems
- 1/2 Cup of Toasted Pecans
- 2 Garlic cloves
- 1/2 Cup of Pecorino Cheese
- 1 Cup of Olive Oil
- 1 Lemon (zest + juice)
- Salt + Pepper
Toast the pecans until warmed through and set aside. Do a rough chop of the swiss chard (don't forget to use the stems!) and add it to the food processor. Add the pecans, garlic cloves, cheese and lemon juice and zest to the food processor. Pulse until it's roughly chopped. Turn the food processor on and add in the olive oil until it's the consistency you like. I like some texture to the pesto. Season to your liking with salt and pepper. This pesto will be good on pasta, toast, chicken or really anything.