Swiss Chard Pesto

I have so much chard growing in my garden. I have actually had to ask friends to come and pick it. Our household just can’t eat it fast enough. Honestly, we have been getting kind of sick of it. Chard is one of those greens that just grows and grows and grows without any sign of stopping. It’s delicious but I end up looking for alternatives to the standard sauteed greens pretty quickly. They get kind of boring. I like to add the chard to breakfast and soups. Recently, I’ve started making this pesto to use up even more. This makes a tangy, very fresh tasting raw pesto. You could add some traditional ingredients like pine nuts or cheese but I like it plain where the lemon and chard really shine. If you use red swiss chard, which seems to be the most heat tolerant in my garden, it will even turn your pasta a pretty pink color! *You could make this totally vegan and raw if you used marinated zucchini noodles instead of pasta and left out the mozzarella. 

Swiss Chard Pesto

  • Servings: 4
  • Print


  • 5 cups swiss chard, roughly chopped
  • 3 cloves garlic
  • 1 lemon, juice
  • 2 tbsp olive oil
  • Salt & black pepper, to taste
  • For serving:
    • 1 lb pasta
    • 1 large tomato, chopped
    • ½ cup fresh mozzarella


  1. In food processor, combine char, garlic, and lemon juice
  2. Pulse until coarsely chopped
  3. With the food processor running, drizzle in olive oil until a smooth pesto forms
  4. Season with salt and pepper
  5. To serve – toss pasta with pesto, tomatoes, and mozzarella

2 thoughts on “Swiss Chard Pesto

  1. Pingback: Roasted Beet Hummus | Recipes From Molly

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