Swiss Chard and Basil Pesto

Swiss Chard, Basil, Pesto

Swiss Chard and Basil Pesto

Last month I talked about all of the fantastic fresh vegetables you can get at the Farmer’s Market. That’s still the case in July but also in July your home gardens should be producing like crazy. That’s when you want some recipes to use all of that wonderful fresh, organic bounty.

Pesto is just such a recipe. Traditional pesto calls for all basil as the green along with pine nuts, olive oil and parmesan cheese. I have found, however, that all that basil can be a little overpowering. So, the best way to tone it down is to mix it with another green. You can use spinach, arugula, beet greens, anything you have on hand. The best thing about a pesto spaghetti dinner is that it’s nearly no cook. The pesto is a raw sauce, just add hot pasta and you have a lovely meal.

In this case I had an abundance of parsley and just enough basil and chives in my garden, all I had to do was buy some Swiss Chard at the Farmer’s Market to make a delicious meal. I know, I did a Swiss Chard recipe last month. But it’s so good and if you have it growing in your garden, you want to use it, right? So, here’s how you do it.

Ingredients, Swiss Chard, Basil, Pesto, Connie Cockrell

Ingredients for Swiss Chard, Basil Pesto by Connie Cockrell


1/2 pound of Swiss Chard, chopped, leaves and stems

1 small bunch basil,

1 handful chives

1 Cup parsley, picked from stem

1 4oz pkg pine nuts (or walnuts if you prefer)

Salt, Pepper, Red Pepper Flakes to taste

1 1/2 lb Gluten Free Pasta

1/2 Cup olive oil


Heat the water for the pasta while you’re chopping the vegetables.

Gluten Free, Pasta

Gluten Free Pasta

Drop the pasta in the boiling water and follow the package directions for al dente pasta. NOTE: I used this Hodgson Mill’s pasta because I really wanted an angel hair type pasta. I was disappointed to see that once I started mixing it into the pesto, the strands broke down into 1/2 – 1/4 inch bits. Not spaghetti at all. It tasted fine, just wasn’t spaghetti. Use your favorite pasta.

Bring a small skillet to medium high heat.

Toasting, Pine Nuts

Toasting Pine Nuts

Drop in the pine nuts to toast. DO NOT walk away. As soon as you can smell the nuts, it’s too late. Watch that pan, toss around to brown evenly. As soon as they brown, take them off the heat to cool.

Swiss Chard

Swiss Chard

Swiss Chard, Chopped

Swiss Chard, Chopped

Trim the stem ends of the Swiss Chard and chop.







Basil, Connie Cockrell

Basil by Connie Cockrell

Strip the basil from the stems, same with the parsley. Have the chives on hand, ready to go into the food processor.

Grated, Parmesan, Cheese, Connie Cockrell

Grated Parmesan Cheese by Connie Cockrell

Using a grating blade in your food processor, grate the Parmesan cheese. I just grated a whole brick of it. You won’t need all of it but it’ll be ready for your next pasta meal. Empty the cheese into a bowl. No need to clean out the food processor.

Pine Nuts, Food Processor, Connie Cockrell

Pine Nuts in Food Processor by Connie Cockrell

In the food processor, change out the grating blade for the regular blade. Add the pine nuts and whirl until nearly pasty.

Process, Swiss Chard, Connie Cockrell

Process Swiss Chard by Connie Cockrell

Add the Swiss Chard a batch at a time. Process until reduced then add more.

Parsley, Connie Cockrell

Parsley by Connie Cockrell

Add the parsley and process.

Scrape down, bowl, food processor, Connie Cockrell

Scrape down the bowl of the food processor by Connie Cockrell

Scrape down the sides a little to get the nuts to mix with the greens.

Add, Basil, Chives, Connie Cockrell

Add Basil and Chives by Connie Cockrell

Add the basil and chives. Whirl some more, drizzling in 1/2 of the olive oil to loosen the sauce.

Add, Parmesan Cheese, Red Pepper Flakes, Connie Cockrell

Add Parmesan Cheese and Red Pepper Flakes by Connie Cockrell

Add the cheese and the red pepper flakes, salt and pepper. Process again adding more olive oil to loosen.

Reserve 1/2 cup of the pasta water. Drain the pasta and do a quick rinse. In a large bowl, drop the pesto onto the spaghetti and toss. Add some of the pasta water, it just helps loosen the sauce. Stir to combine. Top with more basil and some grated Parmesan cheese.


Thanks for stopping by Chicklets in the Kitchen. Please tell us about your Farmer’s Market or favorite pasta recipe in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Thrillers, Mysteries and a lot of other things and you can find links to all of my books at


This entry was posted in Connie, Fruits & Vegetables, G.F. Main Dish, Gardening, Gluten-Free, Pasta Sauce, Veg Main Dishes, Vegetarian and tagged , , , , , , , by conniecockrell. Bookmark the permalink.

About conniecockrell

A 20-year Air Force career, time as a manager at a computer operations company, wife, mother, sister and volunteer, provides a rich background for Connie Cockrell’s story-telling. Cockrell grew up in upstate NY, just outside of Gloversville, NY before she joined the military at age 18. Having lived in Europe, Great Britain, and several places around the United States, she now lives in Payson, AZ with her husband: hiking, gardening, and playing bunko. She writes about whatever comes into her head so her books could be in any genre. She's published sixteen books so far, has been included in five different anthologies and been published on and Connie's always on the lookout for a good story idea. Beware, you may be the next one. She can be found at or on Facebook at: or on Twitter at: @ConnieCockrell or on Amazon at

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