CWS4322
Chef Extraordinaire
But then, my grandma was 100% Swedish, pesto was not something she made. I have a ton of Swiss Chard. I haven't been happy with the results re: blanching and freezing it, so I've been trying to come up with other ways to preserve it for eating in the winter. Pesto. It works for me.
Here's what I did:
1/2 c roasted whole almonds (I'm allergic to pine nuts)
1/2 c Greek basil leaves
5 cloves garlic
9 cups Swiss Chard, ribs removed
1 c grated parm.
~3/4 c olive oil
S&P to taste
1. Pulse the garlic and nuts in the FP.
2. Add some of the Swiss Chard (about 1/4) and the basil. Blend on high. Scrape down the sides.
3. Add 1/4 of the Swiss Chard and 1/4 of the oil through the feed tube with the FP on high. Blend.
4. Add the remaining chard and oil. Taste. Add more oil if needed.
5. Add the pepper. Add the salt.
5. Add the cheese. Taste. Add more oil/cheese/chard/basil if needed.
I used my small cookie dough scoop to dole it out as mounds on a cookie sheet lined with parchment paper. I placed this in the freezer that has the flash-freeze setting. Once frozen, they are going into a zippie for use later. Not my grandma's pesto, but then, my grandma wasn't Italian. And, for the purists out there, don't knock it until you've tried it. I also like pesto made with cilantro and basil.
Here's what I did:
1/2 c roasted whole almonds (I'm allergic to pine nuts)
1/2 c Greek basil leaves
5 cloves garlic
9 cups Swiss Chard, ribs removed
1 c grated parm.
~3/4 c olive oil
S&P to taste
1. Pulse the garlic and nuts in the FP.
2. Add some of the Swiss Chard (about 1/4) and the basil. Blend on high. Scrape down the sides.
3. Add 1/4 of the Swiss Chard and 1/4 of the oil through the feed tube with the FP on high. Blend.
4. Add the remaining chard and oil. Taste. Add more oil if needed.
5. Add the pepper. Add the salt.
5. Add the cheese. Taste. Add more oil/cheese/chard/basil if needed.
I used my small cookie dough scoop to dole it out as mounds on a cookie sheet lined with parchment paper. I placed this in the freezer that has the flash-freeze setting. Once frozen, they are going into a zippie for use later. Not my grandma's pesto, but then, my grandma wasn't Italian. And, for the purists out there, don't knock it until you've tried it. I also like pesto made with cilantro and basil.