Pesto......I love pesto and decided to do some experimenting with different ways to make it and freeze it for later. My latest creation was a swiss Chard basil pesto.
2 cups chopped swiss chard
Handful of fresh chopped Basil (just snipped off the tops of the basil plants, left the leaves on the stem and chopped them)
Toasted 1/2 cup sliced almonds
1/2 cup Parmesan cheese
2 garlic cloves chopped and toasted
I placed the Swiss chard, basil and Parmesan cheese in my bullet and pulsed it til it was mixed. Added 1/2 of a lime and 1 can of organic black beans (drained), 2 small Thai hot peppers. Turned bullet on low and slowly added olive oil til I had a nice creamy pesto then added the garlic and almonds and pulsed til it all combined. Added in some pink Himalayan sea salt and ground pepper to taste.
I froze a small batch for a couple days and then defrosted it to see how it turned out. It was as fresh as the day I made it. Once I defrosted the batch I added in some diced tomatoes and spread some on a tortilla topped it with a little shredded mozzarella and zucchini sliced and made little yummy pizza's.
I've also added it to spiraled zucchini with fresh tomatoes and parmesan cheese for an easy spaghetti (pasta free) dinner.
Works great as a dip for pretzels or veggies.
