Chard Pesto

Ingredients

• 80g chard leaves (stalks removed)
• 2-3 cloves garlic

From the cupboard

• 150ml sunflower oil or olive oil
• 50g nuts (almonds, hazelnuts, walnuts or pine kernels)
• 1 tablespoon dried thyme
• 2 tablespoons soy sauce
• 50g cheddar or Parmesan
• salt to taste

Instructions

1. Finely chop the chard leaves. Grate the cheddar. Place in a food processor together with the rest of the ingredients. Whizz until the mixture thickens and resembles spreadable butter.
2. If you haven’t got a food processor you can use a mortar to blend everything together.
3. The pesto can be kept in the fridge for several weeks. Using the same recipe you can replace the chard with basil or parsley.