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Rainbow Chard, Crouton & Minto Pesto (and How to Store Fresh Bread)

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Combine all of the ingredients, except for half of the olive oil, in a blender or food processor. Pulse a few times to mince and mix the ingredients. Blend continuously while slowing drizzling the remaining cup of olive oil until the pesto is will blended into a thick spread.
Extending the Harvest: How to Freeze (Any) Pesto
Freezing pesto is easy and means you always have a quick dinner or added seasoning on hand. There are two ways I like to freeze pesto.
Fill a plastic Tupperware with pesto, leaving about half an inch of “headspace” between the top of the container and the surface of the pesto, giving it room to expand. Seal with a lid and store in the freezer. Use the whole container or defrost the pesto slightly and scoop out the desired portion. Refreeze the remaining pesto.
Fill an ice tray with pesto to form pesto cubes. Store the ice tray in two Ziploc freezer bags to prevent freezer burn. Pop out pesto cubes as needed.

Ingredients

  • Chard leaves – 4 cups coarsely chopped and rinsed, stripped from stem
  • Mint leaves – 2 cups rinsed fresh mint leaves, stripped from stem
  • Olive oil – 1/3 cup
  • Sunflower seeds – 1/4 cup + 3 tablespoons, toasted
  • Lemon juice – 2 tablespoons, freshly squeezed
  • Garlic – About 1.5 tablespoon, coarsely chopped
  • Croutons – 1/3 cup
  • Sea salt – 1/2 teaspoon
  • Black pepper – 1/2 teaspoon
  • Parmesan (optional) – ½ cup, grated

Instructions

  1. Combine all of the ingredients, except for half of the olive oil, in a blender or food processor. Pulse a few times to mince and mix the ingredients. Blend continuously while slowing drizzling the remaining cup of olive oil until the pesto is will blended into a thick spread.
  2. Extending the Harvest: How to Freeze (Any) Pesto
  3. Freezing pesto is easy and means you always have a quick dinner or added seasoning on hand. There are two ways I like to freeze pesto.
  4. Fill a plastic Tupperware with pesto, leaving about half an inch of “headspace” between the top of the container and the surface of the pesto, giving it room to expand. Seal with a lid and store in the freezer. Use the whole container or defrost the pesto slightly and scoop out the desired portion. Refreeze the remaining pesto.
  5. Fill an ice tray with pesto to form pesto cubes. Store the ice tray in two Ziploc freezer bags to prevent freezer burn. Pop out pesto cubes as needed.

Find it online: https://emmafrisch.com/rainbow-chard-crouton-minto-pesto-and/