To me, pesto must have three things: a bit of nutty saltiness, a little chunky texture, and a bold creamy flavor. This recipe has all three. The chard adds a slightly bitter green bold flavor. The walnuts add texture, and the yeast, lemon, and salt combine with the greens and the nuts to create a rich salty, creamy sauce.
Best way to enjoy this pesto? Over butternut squash ravioli (I love the new Candle Cafe frozen ravioli) with raw chard, dried cranberries, and a bit of vegan parmesan or nutritional yeast. Heaven. It is also delicious over roasted veggies, with zucchini noodles, or as dressing for pasta salad.
Vibrant swiss chard, tart lemon, and crunchy walnuts give this pesto just the right texture, saltiness, and creaminess to top just about anything from pasta to zucchini noodles to roasted veggies.
- 1 c swiss chard
- 1/2 c raw walnuts
- 3 T nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 T lemon juice
- 2 garlic cloves, minced
- 1/4 c olive oil
- Add chard and walnuts to a food processor and pulse until finely chopped.
- Add the nutritional yeast, salt and pepper, garlic, and lemon juice. Turn the processor on and stream in the olive oil until all combined.
Per serving: 237 kcal, 4 g carbs, 24 g fat, 4 g protein, 301 mg sodium, 0 g sugar