If you have a few chard leaves leftover from a recipe, this is a creative way to use them up. Chimichurri is pesto's bolder Argentinian cousin and tastes incredible with steak. But it's just as good with grilled chicken, pork and fish, or even eggs or baked potatoes.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor or blender, combine 1 cup packed Swiss chard leaves, 1/4 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 4 cloves garlic, 1 1/2 teaspoons dried oregano, 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and process until smooth. Store, covered, in the refrigerator for up to 3 days.

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*Shopping Tip

We found in testing that white-veined Swiss chard creates the most vibrantly green sauce; ruby chard (the kind with red stems) yields a darker chimichurri that tastes good but is less appealing to look at.

Nutrition Facts

64 calories; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 228 mg sodium. 29 mg potassium; 1 g carbohydrates; 0 g fiber; 0 g sugar; 0 g protein; 0 g trans fatty acid; 294 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 1 mcg folate; 0 mcg vitamin b12; 11 mg calcium; 0 mg iron;

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