Going green or raw can be difficult for meat eaters. I have always experimented with pestos from store shelves and my favorite has been the basil based pesto which can be added easily to pasta. Today I had a bunch of organic Swiss Chard so I used about one cup chopped for a Daal Soup and I had about 2 packed cups left over. I thought it would be an ideal time to try something new especially since over the Lenten season non-meat meals seem to prevail.
This pesto can be used to replace mayonnaise or butter as a spread and can also be eaten as a dip with fresh vegetables. If you like it you can also use it in your pasta dishes. Boil your pasta as required. When the pasta is ready mix the pesto into the pasta and serve warm. Sprinkle with toasted nuts and enjoy.
This is a great addition to a vegetarian or vegan cookbook. I cut down the amount of oil called for quite significantly and did not miss it in the final product. One healthy way to get your family to eat their greens is to use this as a spread for sandwiches, wraps and even burgers.
We had the pesto spread on rustic artisan buns, and added a spicy jalapeño cheese for lunch. Enjoy this with a fresh salad and a beverage or soup for a complete and nutritious meal
Ingredients
2 cups fresh chopped Swiss Chard (leaves only), substitute any green leafy vegetable of choice
1 cup of cashew nuts ground, substitute any nuts you like or have on hand
2 - 3 big cloves of garlic or 1 level teaspoon garlic powder
1/4 cup water
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 green chilly (optional)
1 - 2 limes juiced to taste
Method
Put the nuts in a grinder or food processor and grind fine
Taste for more salt or lime juice according to taste.
Save in a container in the fridge for up to one week.
I got about 300 ml, or 20 tablespoon servings
Approximate nutritional value per 1 tablespoon serving
calories 65.8/ total fats 5.5 g/ total carbs 3.1 g/ protein 1.4 g
Yummy yum yum
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