Swiss Chard with Walnut Pesto
- By Beth Osborne @bethfrombristol Beth Osborne @bethfrombristol
Wash the Swiss Chard and shake off the excess water. Roughly chop the leaves and stems into 2cm pieces and blanch in a pan over boiling water for 2 minutes until the leaves have wilted. Drain well and cool.
Place the cooked chard, walnuts, parmesan cheese and oil into a food processor until finely chopped. Season to taste.