Creamy Chard Pesto

This fabulous use of chard comes from one of our Oxbow Box participants. To see what else Adina came up with for the vegetables in her box, check out the Gluten Free Travelette



  • 1 bunch chard, washed and torn in 3×3 chunks
  • 1 C shredded Pecorino Romano
  • 4 small garlic cloves
  • 1/2 C olive oil
  • 1/4 C shelled hemp seeds
  • 1/4 tsp citrus peel pepper



In a food processor with the blade attachment, pulse the garlic cloves until broken up into even pieces about the size of a peppercorn.

Add the chard by handful. Pulsing until sliced up and adding more as you go.

Add the pecorino Romano, hemp seeds, and pepper. Pulse until incorporated.

Add the olive oil and pulse until well combined.

Serve on top of your favorite pasta or use as a pizza sauce. Makes enough for 4 servings on top of bowls of pasta.