Chard and Spinach Pesto {vegan+raw}

My sister sent me this chard pesto recipe from a blog called ‘closet cooking’: Swiss Chard Pesto.   The first time I made it, I added spinach and removed the jalapeños…I didn’t have enough chard and my husband doesn’t eat spicy food.

I have made it at least 5 times since then with several variations as I was missing this or that and it was still great every time.  This recipe is what I think to be the best combination from all of the variations.  I eat it on crackers and bread with sprouts and avocados, but I have also tried it in my vegetarian chili and on pasta.

Swiss Chard & Spinach Pesto

1 Bunch of Chard – remove all of the stems

1 Bunch of Spinach – maybe 10 large leaves

1 Bunch of Cilantro/Coriandre

Juice of 1-2 Limes

1/2 Cup of Green Hulled Pumpkin Seeds

3 Cloves of Garlic

Olive Oil

  1. Corsley chop the first 4 ingredients and add to the food processor
  2. Toss the pumpkin seeds in a hot pan with a tiny drizzle of olive oil
  3. They will brown and pop for approx. 3 minutes, then remove and lightly salt them with fine salt on a paper towel
  4. Add them to the food processor and pulse until everything is well chopped
  5. Drizzle in the olive oil until the mixture becomes smooth and pesto like

One thought on “Chard and Spinach Pesto {vegan+raw}

  1. Pingback: Green Healing ~ Good Greens! « Green Healing Notes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s