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Winter Pesto

Winter Pesto

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


  1. Roast the garlic, if you don’t have any on hand.

  2. Wash and de-stem the Swiss Chard (save the stems for using in chicken stock or freeze for smoothies etc.)

  3. In a food processor, add the garlic, Chard and parsley, oils, olives, and seasonings.

  4. Pulse until the pesto is the desired consistency- you may need to stop and scrape the sides of the bowl down a few times.

  5. Chill and serve, or freeze in BPA free bags for later use.

*I used Castelvetrano Olives

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