This ain't your momma's pesto: we're talking thick, wondrously chunky saucy goodness here.

In this recipe, we give a nod to pesto's early Genoan roots in agliata with the substitution of walnuts for pine nuts, and continue to break away from the norm by substituting the ever-popular basil with gorgeous, and in-season rainbow Swiss chard. The end result is savory, sweet, and a little nutty! We're pretty confident you'll have a newfound appreciation and preference for thicker pesto and Swiss chard.

 So, for those who don't know: Swiss chard is the relatively unknown underdog of the vegetable world. Swiss chard is a member of the beet and spinach family and (much like its relatives), is chock-full of healthy phytonutrients! Its colorful stems and vibrant green leaves easily make it one of the most alluring vegetables in the garden. Swiss chard can mostly be treated akin to spinach: it's flavor profile is pungent and slightly bitter. When young, its small, tender leaves are a great addition to salads. Older chard is best served blanched or sautéed, and can be used in a variety of dishes (such as casseroles, soups, stews, pastas, and sauces).  If you've never had Swiss chard before, this is the recipe to try!

Swiss chard is jam-packed with healthy nutrients, such as vitamins A and C, and can be used in a variety of culinary applications...including pesto! Our Swiss Chard and Walnut Pesto works wonders served hot over pasta (preferably cheesy tortellini), or as a warm spread on a crusty baguette. The toasted walnuts add a subtle sweet and nutty flavor to the pesto that will definitely have you and your guests going back for seconds and thirds... possibly even fourths. (We sure did!) 

SELECTING SWISS CHARD:

When selecting Swiss chard at your local market, select bunches with fresh, green leaves free of signs of spoilage (such as holes, wilted leaves, or discoloration). The smaller the leaves, the sweeter the taste! The stalks, or "stems" of Swiss chard loosely resemble celery, and can be green, red, or "rainbow" colored, with a mixture of red, orange, pink and yellow stems. Stems should be crisp to sight and touch, and should be free of blemishes and bruises. Chard with larger leaves tend to have tougher stems. When using larger plants, it's recommended to separate the leaves from the stems and allow the stems to cook for several minutes before adding in the leaves!

STORING SWISS CHARD:

Do not wash Swiss chard until ready to use; store the chard (unwashed) in plastic bags in the crisper compartment of your refrigerator for up to five days after purchase. When ready to use, rinse the chard well under cold running water. Do not soak Swiss chard in water- it will leach out the chard's natural water-soluble nutrients! To remove some of the bitterness of Swiss chard, you can quickly blanch the leaves and pat them dry prior to using. The choice is yours! If using older chard with larger leaves, I definitely recommend blanching the leaves before use!

THE RECIPE:

Makes about 4-6 cups

• 1 bunch Swiss chard, rinsed, patted dry, and cut into 1/2"- 1" pieces (approximately 6-7 cups loosely packed)
  [We used red-stemmed Swiss chard]

• 1 cup shelled, chopped walnuts, lightly roasted (plus more, if desired for garnish)

• 7 cloves garlic, peeled and minced (about 2 and 1/2 tablespoons)

• 1/2 cup plus 2 tablespoons grated Parmesan

• 1 cup extra virgin olive oil, plus extra for storage

• 7 tablespoons fresh lemon juice

• 1/2 teaspoon sea salt

• 1/2 teaspoon ground black pepper

• shaved Parmesan cheese, as desired for garnish (optional, but highly recommended!)

To Serve:

• 20 oz fresh cheese tortellini (we recommend Giovanni Rana's  5 Cheese Tortellini)
  [Serves 4-6]

TO MAKE:

If using larger Swiss chard, (or worried about bitterness), lightly blanch leaves for 30 seconds to 1 minute prior to use. 

1. In a large mixing bowl, add the Swiss chard, toasted walnuts, Parmesan cheese, lemon juice, olive oil, salt and pepper.

2. Using an immersion blender (aka hand blender), blend mixture  in 5 second increments, scraping down the edges of the bowl and stirring well in between intervals. Blend until pesto is well combined, but still chunky.

3. Prepare tortellini or pasta of choice per package directions; drain tortellini in a strainer, and return tortellini to cooking pan. Lightly toss tortellini with olive oil, and set cooking pan aside on stove top.

4. Heat desired amount of pesto for serving in a sauce pan over medium-high heat, stirring frequently until hot. Store any remaining pesto in an air tight container, with a thin layer of olive oil drizzled on top to coat. (This will help preserve freshness). Transfer to the refrigerator and store for up to 3-5 days. Pesto may also be frozen.

5. Reheat tortellini (if necessary) over medium heat, and stir in the heated pesto until evenly coated. 

6. Transfer prepared tortellini to serving plates or bowls, and garnish with shaved Parmesan and remaining chopped and toasted walnuts.

Enjoy!