Lemony Swiss Chard Pesto

And here I am blogging about yet another thing that I would not be allowed to cook if D were here. This time, not because he doesn't like the ingredients, but because it is obviously against the rules to cook an Italian recipe with non-traditional ingredients. Clearly, every pesto needs to be made with basil, parmesan, olive oil, and pine nuts (according to D). Sorry sweetie, but you are so wrong. I'll need to try a brocolli pesto before he returns next month...

Lemony Swiss Chard Pesto
1/2 bunch swiss chard, washed and chopped
Zest and juice from 1 lemon
1 clove garlic, minced
Salt and pepper, to taste
2 tablespoons Parmesan
2 tablespoons olive oil


Combine swiss chard, lemon zest and juice and garlic and season with salt and pepper. Add parmesan and begin to process. Slowly stream in olive oil and process until a smooth paste forms. Serve over spaghetti.

Admittedly, this is not my favorite pasta sauce, but it was nice for something different.