Minoo made a Swiss Chard Pesto in the Gilmore Park Church Community Kitchen. Minoo participated in one of the Richmond Sharing Farm program where you made a one time payment per year for the harvest from the sharing farm. From the month of July to September (about 10 to 12 weeks), participants will receive a weekly harvest from the sharing farm. Here is a sample of the weekly harvest in the box. She decided to share with us how to make Swiss Chard Pesto from the harvest she received from the sharing farm. Pesto can be frozen for later use.
Minoo served the Swiss Chard Pesto on some crusty baguette. You can have them on crackers or as a dip with some homemade tortilla chips.
- Olive oil (1/2 cup plus more)
- 3 cloves of garlic, roughly chopped
- 1 bunch Swiss chard (about 2 cups chopped leaves)
- 1 cup walnuts
- 2 ounces feta cheese
- 1 bunch of basil leaves, wash, remove leaves and pat dry
- salt and pepper to taste