Isn't is beautiful? Chard is coming back into season and I couldn't be happier. With the CSA box sometimes it is hard to use all of the produce before it begins to go bad and that is what was going to happen with my chard. There is no way I was going to let that happen!
I decided a pesto was the way to go. A refrigerator search found arugula hanging around and a formula begin to swirl around in my head. First I decided to make a thick pesto since I was going to be freezing it. I knew as it thawed I could add enough oil to make it into a sauce.
So what you see is a thick paste. After I finished preparing all the ingredients I oiled ice cube trays and placed the paste in by the small spoonful. After a few hours in the freezer they popped as perfect cubes into a large freezer bag for when it is needed.
I did taste it - Very garlicky and full of "green" flavor. The arugula lent a peppery bite and I didn't even miss the basil! I suggest you try it, toss it with hot pasta and don't tell your family it is actually a VEGETABLE!
Swiss Chard and Arugula Pesto
1 T plus 1/2 cup good fruity olive oil
1/3 cup walnuts, pine nuts or a mixture
3-4 cloves garlic, peeled and crushed
1/2 lb mixture of swiss chard, leaves removed from the stems, and arugula, tough stems removed
1/2 cup parmesan cheese
salt and pepper to taste
Toast the nuts until lightly brown. Remove from pan. Add 1 T olive oil and garlic. Toss to coat then add the greens a handful at a time tossing constantly. Steam lightly then remove to cool.
Toss the cooled greens and garlic, nuts, and parmesan cheese in a food processor. Start the motor then slowly add the olive oil. Toss with salt and pepper to taste.
NOTE: The pesto can be frozen in oiled ice cube trays. Freeze solid then remove to a freezer bag.