1 Tablespoon roasted garlic
4 cups total Swiss Chard and fresh parsley
2 Tablespoons walnut oil
2 Tablespoons herb infused olive oil (Basil)
½ cup green olives*
¼ teaspoon REAL® salt, to taste
¼ teaspoon pepper, to taste
Few drops of lemon juice, optional
Roast the garlic, if you don’t have any on hand.
Wash and de-stem the Swiss Chard (save the stems for using in chicken stock or freeze for smoothies etc.)
In a food processor, add the garlic, Chard and parsley, oils, olives, and seasonings.
Pulse until the pesto is the desired consistency- you may need to stop and scrape the sides of the bowl down a few times.
Chill and serve, or freeze in BPA free bags for later use.
*I used Castelvetrano Olives
YouTube video: https://youtu.be/PFDrv2JZTtE