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Farfalle with Swiss Chard Pesto


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  • 1.5-2 cups farfalle, cooked al-dente with salt ( or any pasta of choice. Use gf pasta for a gf meal)
  • 5 big Swiss chard leaves and ribs
  • 4 cloves of garlic
  • 1 teaspoon olive oil or organic canola oil
  • 1/4 teaspoon salt or to taste
  • 1/2 teaspoon chili flakes or black pepper
  • 1/2 cup packed basil ( or use 2 Tablespoons basil pesto)
  • 1/4 cup raw cashews
  • 1-2 Tablespoons Extra virgin olive oil
  • 1/4 + cup water (coz my blender needs some water to blend well. and hence made about 1 cup of pesto)



Step 1

Heat olive oil/canola in a pan on low-medium heat, add garlic and chopped Swiss chard. Cook covered on low for 4-6 minutes or until the chard just about starts to wilt.
Blend with basil, pepper, EVOO, cashews and a little water if needed. The pesto can be stored in the refrigerator for 3-4 days, without any change in color.
Cook pasta, and serve topped with the pesto.
Garnish with some powdered Raw cashew mixed with nutritional yeast and pepper flakes.

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