Sun-Dried Tomato and Chard Pesto

Sun-dried tomatoes have one of the best flavors out there.  They’re rich, hearty, and savory, and are a must for any Italian dish.  Let me tell you, they definitely made this pesto extraordinary.

I wanted to create a dish that would thrill the taste-buds, but still be light and give me a veggie boost.  This turned out exactly as I wanted it to, and is incredibly nourishing to boot.  The tomatoes bring plenty of vitamin C and lycopene to the table, which help protect against heart disease and cancer (especially prostate cancer, fellas!), and also keep your eyes healthy, by protecting against macular-degeneration.

While the flavor in this recipe might come from the tomatoes, the base of this pesto is actually chard.  Chard contains at least 13 different antioxidant compounds, and has a phytochemical, called syringic acid, which helps to regulate blood sugar by slowing down the breakdown of carbohydrates.  It’s also a dark leafy green, which means it’s brimming with good stuff like chlorophyll, vitamins A, C, and K, potassium, and iron.

This recipe also has a bit of an omega-3 boost, in the form of walnuts.  Omega-3 fatty acids get a ton of press, because they’re beneficial for your heart, brain, skin, joints, and numerous other parts of your body.  I’m not typically a huge walnut fan, but they are virtually undetectable in this pesto, except to add a slight, pleasant crunch factor.

Everything combined makes for a darn good, nutritious dish.

(makes 2 servings)

Ingredients

• 1/2 cup sun-dried tomatoes (soaked, if not packaged in oil)
• 1 cup packed chard (I used kaleidoscope chard from Trader Joe’s, but any will do)
• 1/4 cup raw walnuts
• 2 cloves garlic, minced
• 1 T nutritional yeast
• 2 T olive oil
• sea salt and pepper to taste

Directions

1.  Add all ingredients to a food processor.  Run the processor until the ingredients form a slightly lumpy paste.

2.  If serving with pasta, add pasta and pesto to a large bowl and toss until the pasta is well coated, garnish with a sprig of parsley or basil, and serve.

This pesto would also be great as a spread on crostini or crackers, in a sandwich, as pizza sauce, or even as a veggie dip.

Are you a fan of sun-dried tomatoes?  What is your favorite use for them?

<3 Lindsay