Tuesday, May 5, 2009

creamy chard and walnut pesto

1 bunch chard, stems removed and leaves roughly ripped
about 1/4 cup loosely packed fresh basil leaves
1 cup walnuts
1/2 cup extra virgin olive oil
1/4 cup grated peccorino romano
2 Tbsp lemon juice
2 cloves garlic, peeled
salt and pepper to taste
1/2 cup heavy cream
1/2 lb whole wheat spaghetti
two eggs

Add all of the ingredients except the pasta and eggs to a food processor and blend until pesto-y. Cook your favorite pasta, and immediately toss with the pesto after cooking. You can top it with some whole walnuts and more peccorino, but we wanted to put a fried egg on it! Then again, what don't we want an egg on top of?

We had leftover pesto so the next night, I tossed it with spinach penne, sauteed zucchini and onion. Yum!

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