Swiss Chard Pesto
This recipe is a variation on a traditional Egyptian dish. It includes the addition of toasted pine nuts and parmesan, to give more breadth to the flavour. If you'd rather cook just the traditional dish, see the Variations section.

This is a useful way to sneakily hide chard from a fussy eater!

Note: this recipe can be useful for using up a glut of Swiss Chard. You can keep the pesto in the fridge for up to 3 days - or you can freeze it in small pots.
Ingredients

* 1 knob butter
* 2 tbsp of olive oil
* 2 cloves of garlic
* Bunch of Swiss chard (about 300g) - any variety
* Handful (about 50g) pine nuts
* 100g fresh parmesan or pecorino cheese, grated
* Handful of fresh coriander leaves

Method
1. Wash the chard thoroughly and shake to dry.
2. Melt the butter in a saucepan with the olive oil. Peel and chop the garlic and saute for 2 minutes.
3. Chop the chard stems and add them to the pan. Stir and then cook, covered, for 5 minutes.
4. Roughly chop the chard leaves and add them to the pan. Cook for another 3 minutes.
5. Toast the pine nuts for a couple of minutes (either under a pre-heated grill or in a dry pan)
6. Turn off the heat under the chard. Add the coriander leaves, pine nuts and parmesan.
7. Puree the mixture until it looks like pesto.

Cupboard-To-Table: About 15 minutes
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