Swiss Chard Pesto Bruschetta
Pesto is one of those basic recipes that is easily switched up, and is always popular no matter how it’s served. This recipe will be no different whether you’re serving it to guests, or just making a couple of these beauties to accompany a weeknight dinner.
Servings Prep Time
2cups 20minutes
Servings Prep Time
2cups 20minutes
Ingredients
For the Swiss Chard Pesto
For Pesto Bruschetta
Instructions
Swiss Chard Pesto
  1. Toast walnuts for 6 minutes in 400 degree oven. Allow to cool completely prior to use.
  2. Remove stems and ribs of chard. Wash and pat dry chard leaves.
  3. Pulse garlic cloves in food processor until minced.
  4. Add chard leaves, parsley, Parmesan cheese, and walnuts. Process until all ingredients are incorporated.
  5. With processor going, slowly drizzle in olive oil until a smooth paste results.
  6. Store in air tight container in refrigerator for up to 5 days, or freeze in ice cube trays and then store in air tight plastic bag in freezer for up to 4 months.
For Swiss Chard Pesto Bruschetta
  1. Thinly slice bread and lightly toast slices.
  2. Defrost 1/4 cup of pesto (about 4 cubes), and drizzle in extra olive oil to reconstitute to a smooth texture.
  3. Spread each toasted slice of bread with approximately 1 tsp. of pesto
  4. Top each piece of bread with a slice of tomato.
  5. Top bread with slice of mozzarella.
  6. Toast for 6-8 minutes in a preheated 400 degree oven until cheese begins to melt and starts to bubble and brown on top.
Recipe Notes

The use of walnuts in this particular pesto adds a depth of flavor to this mildly bitter green.  When mixed with the nuts and the garlic, the flavor rounds out and provides a great base for other ingredients, like in this bruschetta.  However, this Swiss Chard pesto, like other pestos, can be used in soups, stews, pastas, and any other place where a punch of flavor is needed.