This vegan Swiss Chard Pesto is packed with plenty of nutrients and flavor. Add it to pasta, pizza, sandwiches, and so much more!
I wanted to create a pesto that was a little different than traditional pesto with basil and pine nuts, so I went for Swiss chard and toasted pistachios. Let me tell you, this vegan pesto does not disappoint! It takes minimum effort to make, but yields maximum flavor. It’s so delicious you’ll want to put it on everything. At least I know I want to!
Swiss Chard Pesto Ingredients
Pistachios: Pesto is typically made with pine nuts, but you can really use any type of nut you’d like. Pistachios give this pesto a rich, earthy flavor. Toasting the nuts for a few minutes intensifies the flavor and adds an extra crunch.
Swiss chard: Like the pine nuts, you can swap out traditional basil with a leafy green vegetable like Swiss Chard for the pesto base. Swiss chard is often overlooked, but it’s packed with vitamins, minerals, and antioxidants. Blanching the Swiss chard mellows it out and removes some of the bitterness.
Nutritional yeast: Also known as “nooch,” nutritional yeast is the best vegan substitute for parmesan cheese. 1/4 cup of nutritional yeast gives this vegan pesto its cheesy taste. As a vegan, I’m not sure what I’d do without nutritional yeast! It satisfies the craving for that cheesy flavor.
Red pepper flakes: Totally optional, but I’m a big fan of adding red pepper flakes for that little hint of spice and extra oomph.
Garlic: What is pesto without garlic? It may make your breath kick, but it gives pesto that essential zing.
Lemon juice: Fresh lemon juice brightens up pesto and gives it a nice tangy flavor.
Extra-virgin olive oil: Use olive oil to make your pesto creamy. Looking for an oil-free pesto recipe? Simply substitute the oil for water.
My favorite pasta to eat with pesto is cavatappi. Its corkscrew shape and scored ridges are perfect for catching all that delicious pesto. While pasta is an obvious choice, there are so many ways you can enjoy this delicious vegan pesto.
10 Ways to Use Vegan Pesto
- Spread on a sandwich
- Add to soup
- Mix in a salad dressing
- Dollop on a buddha bowl
- Slather with vegan butter for garlic bread
- Add to cooked tofu or your favorite vegan protein
- Toss in potato salad
- Slather on pizza
- Stir in mashed potatoes
- Spread on corn on the cob
As always, if you make this recipe, please let me know what you think by rating it or commenting below. And if you share on Instagram, be sure to tag me @plantedpurpose + #plantedpurpose. I love seeing your takes on my recipes!
Swiss Chard Pesto
This vegan Swiss Chard Pesto is packed with plenty of nutrients and flavor. Add it to pasta, pizza, sandwiches, and so much more!
Ingredients
- 1/3 cup pistachios
- 2 cups packed swiss chard, stems removed
- 1/4 cup nutritional yeast
- 1/4 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 3 garlic cloves
- 1/3 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon water
Instructions
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Toast the pistachios in a small skillet over medium heat, stirring frequently for about 3-5 minutes, or until golden brown. Transfer to a small plate or bowl to cool.
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Prepare a large bowl of water with ice. Bring a large pot of water to boil and season with salt. Blanch the swiss chard in the boiling water for about 30 seconds. Remove swiss chard with tongs, and place it in the ice water bath. Drain the water and dry the leaves as much as possible, using paper towels to press out the moisture.
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Add all ingredients to a food processor and blend until mostly smooth. Adjust flavor as needed. Serve with pasta or however you'd like. I boiled 12 ounces of pasta, and reserved 1 cup of the pasta water. I used about 1/2 cup of this water to mix the pesto in with the pasta.
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Store leftover pesto in an airtight container in the refrigerator up to 5 days. Can be frozen for later use.
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