Swiss Chard & Walnut Pesto

A bunch of fresh chard can become something much more interesting than a side dish.

For this pesto I blanch the leaves until tender then blend them with toasted walnuts, parmesan, garlic, and plenty of lemon zest. The result is earthy and savory but still bright The kind of thing I like to have tucked away in the refrigerator for making an ordinary meal feel a little more special.

I spread it over crisp crostini with creamy ricotta and served it as a simple little bite. The peppery greens, toasted walnuts, salty parmesan, and lemon were especially good against the cool, milky ricotta.

It would also be lovely tossed with warm pasta or spooned over roasted vegetables.

Swiss Chard & Walnut Pesto

• 1 large bunch Swiss chard, stems removed

• ½ cup walnuts, toasted

• 1 garlic clove

• Zest of 1 lemon

• ½ cup finely grated Parmesan

• ⅓ cup extra-virgin olive oil, plus more as needed

• ½ teaspoon kosher salt

Bring a large pot of salted water to a boil. Blanch the chard for 1–2 minutes until tender and bright green.

Drain and rinse under cold water to stop the cooking. Squeeze the chard very well to remove as much water as possible.

Add the chard, walnuts, garlic, lemon zest, and parmesan to a food processor. Pulse until finely chopped. With the processor running, gradually add the olive oil until the pesto is thick and spreadable.

For crostini, spread fresh ricotta over toasted slices of bread and spoon the pesto over top. Finish with a little more lemon zest, a drizzle of olive oil, and flaky salt.

This is the sort of recipe I love from a farm bag: something simple that makes a generous bunch of greens last a little longer and gives you a beautiful dish to put on the table.