|Swiss Chard and Pecan Pesto over eggs and tomatoes.|
July 22, 2012- My son and I went to the Farmer's Market yesterday. It is really wonderful and overwhelming to be surrounding by so many fresh vegetables and fruit. I actually ended up buying more stuff than I planned. When I got home, I realized that I had the most beautiful Rainbow Swiss Chard and I didn't know what to do with it. Most people cook it in a little oil until wilted. I usually make a delicious soup with it, but I wanted something that I could enjoy in the hot weather. After searching for a little bit, I found a recipe where I could use the basil from my garden. I was so excited. I made this pesto and actually tried it with a few things. I did change the recipe up a little bit by toasting my pecans, adding less garlic, and adding 2 TBSP of Lemon Juice instead of 1 TBSP. I was hoping to use less Olive Oil with this recipe. The end result? Delicious! I love eating it with tomatoes. I plan to try it over poached flounder.
Here's where I got the recipe: http://allrecipes.com/recipe/swiss-chard-and-pecan-pesto/detail.aspx