For the last kitchen held at the Gilmore Park Church before the summer break, we made a couple of dishes with Swiss chard. The Richmond Sharing Farm shared some of their produce to the community kitchens especially during the abundant harvest in the summer.
The community kitchen made a Swiss Chard Pesto which is good to go with a tomato based pasta or just used as a dip like we do.
- olive oil
- 3 cloves of garlic, minced
- 1 bunch Swiss chard, stems removed (about 6 cups)
- 1 cup chopped walnuts
- 250g cream cheese
- 1 bunch of basil leaves
- salt and pepper to taste
Source: Gilmore Park Church Community Kitchen