Swiss Chard and Pecan Pesto

Swiss Chard and Pecan Pesto

11 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
Recipe by  MeghanO

“This tasty pesto is delicious tossed with warm pasta and chicken or spread on garlic bread.”

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Adjust Servings

Original recipe yields 1 1/4 cup



  1. Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool.
  2. Process the basil, pecans, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the Swiss chard mixture and the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.

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Reviews (11)

Rate This Recipe


I think this was a great recipe. We toasted the pecans first though. and instead of sauteeing, we blanched the basil and swiss chard so it would retain a brighter color.



I followed the recipe exactly and found that it needed more olive oil - mine came out a little too thick at first. But other than that, it is a perfect recipe! It tastes wonderful and swiss chard is so good for you! THANK YOU!

Lisa V.

Lisa V.

Very explosive flavor - I added an additional clove of garlic and used pecorino romano cheese and used some of the pasta water to mix it with the pasta. I also sauteed the stems of the swiss chard first until they were softened before adding the leaves. I like their bitter flavor. It was aboslutely outstanding. Thanks for the recipe!

More Reviews

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Amount Per Serving (10 total)

  • Calories
  • 228 cal
  • 11%
  • Fat
  • 22.1 g
  • 34%
  • Carbs
  • 4.4 g
  • 1%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 358 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Sauteed Swiss Chard with Parmesan Cheese


next recipe:

Simple Swiss Chard