Turns out those Swiss chard stalks make for a really tasty and sustainable pesto.
After I try the original recipe, I am going to try variations using beet greens. I think I’ll need to up the lemons.Thanks for remark, Queen Sashy. I haven't tried using the stalks raw at all -- all the versions I mentioned have cooked stalks. But I have had rainbow chard, with thin stems, and with these it is difficult to use the stems as separate veg.
My husband preferred stalks to leaves with chard. With tahina sauce; with Cheese sauce; blue cheese sauce, tomato sauce -- more. I hate to think of wasting all those stems, tooThe stalks I get are usually thin and small, so cannot do much with them but process, but wonder have you tried chopping them finely or shredding them into slaw? Would love to know...An ingenious way to use some of the Swiss chard growing in my early fall garden. It was delicious served over grilled tuna.
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