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Wild Leek and Swiss Chard Pesto

Kristin Celeste Shroeger, aka The Intentional Minimalist bases her recipes on her weekly CSA box of produce from Northern Michigan's Nine Bean Rows farm.


fresh wild leeks farm fresh organic baby white swiss chard
farm fresh organic garlic
raw organic walnuts
local raclette cheese
organic green onion infused olive oil (recipe link)
organic sea salt  


Wash leeks and remove greens from whites. slice one quarter cup leek whites and one cup leek greens. remove stems from two cups swiss chard and tear into bite size pieces. slice two large or three-four small cloves garlic and add to food processor and puree. add one half cup walnuts to food processor and puree. add leeks and swiss chard to food process and puree. add one fourth cup green onion oil and one eighth teaspoon salt to processor and puree. mince one third cup cheese, add to processor and puree.