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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.

Source: Midwest Living

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Recipe Summary

total:
15 mins
Servings:
8
Yield:
1/2 cup
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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; fat 7g; saturated fat 1g; carbohydrates 1g; mono fat 5g; poly fat 1g; vitamin a 293.6IU; vitamin c 1.8mg; folate 1.5mcg; sodium 228mg; potassium 29mg; calcium 11mg; iron 0.3mg.
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