Swiss Chard Pesto

Pesto really reminds me of summer. It's the season for harvesting basil, of course, but it is the bright flavour that puts me to mind of a fresh, sunny time of year. A time of year where the family gathers on the porch for dinner, and the whole pot of pasta sits at the table's center, so that no one has to reach far for seconds. In this sense, this recipe is of two minds. It is a pesto, which suggests a cry on my part for a glimpse of warm, picnic-friendly weather. But the leaf is not basil, but Swiss chard, signaling that we still have a ways to go before basil's reign is upon us. It is not actually chard season either. But I, at least, don't have the same association with the green as I do with basil, so I'm spared the nostalgia.

In its own right, this is very pretty pesto; the chard's red stems fade to a blush pink during the simmer, giving a vivid contrast of colors to the pesto's final form. I used the pesto in a couple different ways: a scoopful mixed with brown rice tinged the grains pink. A second night, I used it as a spread and smothered a toasted bagel with the pesto. The oil from the pesto acts almost like butter, soaking into the bagel's crispy pores, but with the added flavor of the luscious greens. Pairing with pasta is a natural crowd-pleaser as well.

Adapted from Shutterbean's Kale Walnut Pesto
Swiss Chard Pesto
Ingredients:
1/2 bunch Swiss chard
4 cloves garlic, chopped in half
2 TBSP lemon juice
2 TBSP olive oil
salt and ground black pepper

Directions:
--Rip chard leaves off of stems; don't worry about the size. Chop stems into 1-inch pieces.
--Place chard stems and leaves and garlic in a small pot and cover with water. Heat on medium-high heat and cook 8-10 minutes, or until leaves are wilted and stems are easily pierced with a fork. Drain water, and when cool, squeeze excess moisture from leaves.
--Scoop chard, garlic, and lemon juice into a blender. Blend on low-medium speed, adding oil gradually, until almost smooth and pesto looks just slightly grainy. Add salt and pepper to taste. Stir into rice, pasta, or polenta, or spread onto a bagel or piece of toast. Would also be excellent on grilled cheese.