Pesto
1/4 cup walnuts
1/4 cup pine nuts
3 T chopped garlic
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups olive oil
1 cup freshly grated Parmesan cheese
Put the walnuts, pine nuts and garlic in food processor bowl. Process for 30 seconds. Add the basil leaves, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute more.
Serve fresh or put in the refrigerator with a thin film of olive oil on top. I like to freeze this in paper baking cups.
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Simple Swiss Chard
2 T. extra virgin olive oil
4 garlic cloves (minced)
1 bunch swiss chard, stalks discarded, leaves cut into wide ribbons
2 T. balsamic vinegar
Salt and pepper to taste
Heat EVOO in a large skillet over medium heat. Stir in garlic and cook until tender and aromatic (about 2 minutes). Add swiss chard and balsamic vinegar. Cook and stir until chard is wilted and tender (about 5 minutes). Season with salt and pepper and serve. I also added store-bought cooked ravioli. I used Trader Joe's Artichoke Ravioli.
