This recipe was featured in Start With Rosemary.
Tammy Brownlow | Bryan Texas Utilities
1/3 cup almonds
1 cup Swiss chard
1 cup basil
3 large garlic cloves, peeled
1/2 cup grated Romano cheese
5 slices sun-dried tomatoes
1/8 teaspoon crushed red pepper
Olive oil for drizzle
Salt and pepper to taste
Cooked pasta of your choice
- Preheat oven to 300 degrees. Toast almonds until fragrant, about 5 minutes.
- Snip stems off chard and basil.
- Pulse toasted almonds in a food processor until chopped. Add chard, basil, garlic, cheese, sun-dried tomatoes and crushed red pepper. Pulse until fine.
- With food processor running, pour in olive oil in a thin stream until mixture is a thick paste. Salt and pepper to taste.
- Serve fresh over pasta or freeze in plastic bags.
Servings: 4. Serving size: 1/4 cup. Per serving: 236 calories, 12.79 g protein, 26.28 g fat, 5.82 g carbohydrates, 2.28 g dietary fiber, 540 mg sodium, 1.43 g sugars, 29 mg cholesterol
