- 1 bunch fresh Swiss chard (with stems)
- 2 cups fresh mint (with stems)
- 3 to 4 garlic cloves
- 1/4 cup lemon juice
- 1/4 to 1/2 cup olive oil
- 1/4 cup-plus of nutritional yeast
- salt and pepper to taste
Wash and pat dry Swiss chard and mint. Place in food processor.
Start to pulse the greens, adding garlic, lemon juice and nutritional yeast.
Drizzle in olive oil from the top, adding more olive oil if needed. Pulse to the texture you prefer - some people like their pesto more chunky, and some puree until it's smooth.
Pesto is so versatile! I love to use this recipe as a dip with fresh vegetables. It can also be used on pasta, of course, and it's great for any meat or fish - just drizzle on top as a garnish. You can also drizzle a swirl of this as a topping on any soup (I use it on my Cream of Cauliflower). The possibilities are endless, so use your creativity!
From my table to yours - enjoy!