SWISS CHARD PESTO WITH ALMONDS AND PECORINO

Swiss Chard Pesto with Almonds and Pecorino image

Provided by Geoffrey Zakarian

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 10

Previous Next

Kosher salt
3 bunches Swiss chard, stems removed
3/4 cup toasted almonds
3/4 cup grated aged Pecorino Romano cheese
Pinch nutmeg
Pinch ground cloves
2 lemons, zested and juiced
1 clove garlic, grated on a rasp grater
About 3/4 cup extra-virgin olive oil
Freshly ground black pepper

Steps:

Bring a large pot of water to a boil; season the water generously with kosher salt. Prepare an ice water bath with a colander. Blanch the Swiss chard in the boiling water until tender, about 2 minutes. Shock immediately in the ice water. Drain by squeezing the leaves in a ball in a clean kitchen cloth.
Put the cooked chard, almonds, cheese, nutmeg, cloves, lemon zest and juice and garlic into the bowl of a food processor and pulse until the mixture begins to break down and come together. Add enough olive oil to the mixture to just get it to come together, about 3/4 cup. Season with salt and pepper.