Preparation
- 1
Start by thoroughly washing the mangold leaves, beetroot leaves, and fresh basil leaves. Pat them dry completely with a clean kitchen towel or use a salad spinner. Excess water can make your pesto watery.
- 2
Peel the garlic cloves.
Swiss Chard & Beetroot Leaf Pesto
15 min·89 Views
This vibrant pesto offers a delightful twist on the classic Italian condiment, harnessing the earthy goodness of Swiss chard and beetroot leaves alongside fragrant basil. It's a testament to how versatile green leafy vegetables can be, transforming humble ingredients into a sophisticated and nutrient-rich sauce. While traditional pesto relies on pine nuts, this recipe cleverly incorporates pistachios, adding a unique, slightly sweet, and buttery note that complements the greens beautifully. The robust flavor of garlic and the salty tang of Parmesan tie everything together, creating a well-balanced spread perfect for pasta, sandwiches, or as a flavorful dip. It's a fantastic way to utilize garden bounty and reduce food waste, turning often-discarded beetroot leaves into a culinary highlight.
Allergens
Halal
Gluten-Free
823kcal
4 Portions · 393 g
Protein
34 g
Carbohydrates
6 g
Fat
70 g
Fiber
13 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Mangold leaves100 grams
- Beetroot Leaves100 grams
- Fresh Basil Leaves50 grams
- Garlic4 cloves
- Parmesan50 grams
- Olive Oil30 grams
- Pistachio Nuts50 grams
- Salt1 dash
- Black Pepper1 dash
Blending the Pesto
- 3
In a food processor or high-speed blender, combine the washed and dried mangold leaves, beetroot leaves, fresh basil leaves, garlic cloves, pistachio nuts, and shredded Parmesan.
- 4
Begin blending the ingredients. While the machine is running, slowly drizzle in the olive oil until the mixture starts to come together into a thick, uniform paste.
- 5
Scrape down the sides of the food processor as needed to ensure all ingredients are incorporated. Continue blending until you reach your desired consistency – some prefer a chunkier pesto, while others like it very smooth.
Seasoning and Storage
- 6
Taste the pesto and season generously with salt and freshly ground black pepper. Remember, the Parmesan also adds saltiness, so add gradually.
- 7
Adjust the seasoning as needed. You might want a little more olive oil for a smoother consistency, or more Parmesan for a richer flavor.
- 8
Transfer the finished pesto to an airtight container. Pour a thin layer of olive oil over the surface to prevent browning and keep it fresh. Store in the refrigerator for up to a week.
Serving Suggestion
- 9
Serve your vibrant Mangold Spinach Pesto with your favorite pasta, spread it on toasted bread, use it as a sandwich spread, or dollop it onto grilled vegetables or meats.
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