Swiss Chard Pesto


  • 2 cups curly or dinosaur kale , stems removed

  • 2 cups swiss chard, stems removed

  • 3/4 cup percorino romano cheese, fresh grated

  • 1/2 cup cashews, toasted

  • 1/2 cup extra virgin olive oil

  • 3 tablespoons lemon juice

  • 2 tablespoon fresh thyme

  • 2 tablespoons fresh garlic, chopped

  • 1 tablespoon fresh oregano

  • 2 teaspoons black pepper

  • 1 teaspoon pink Himalayan salt


  • Bring pot of water to boil. In a large bowl put cold water and ice. Put a colander or strainer in the ice water. When water boils drop in kale and chard, boil 2 to 3 minutes until wilted and tender. Put kale and chard in ice water.

  • In a food processor, process cashews until finely chopped and remove. Drain greens and dry with paper towels or salad spinner.

  • Put greens, herbs, garlic, lemon juice, cheese, salt and pepper. Turn processor on, stream in extra virgin olive oil until well combined. Add cashews just until combined. taste for salt and pepper and adjust if necessary.Makes enough pesto to cover about 4 pounds of fish. Enjoy!

Dirk FucikPesto