Silverbeet Pesto

    25 minutes

    This is a great pesto and a good way to use up silverbeet. It's delicious spread on bread or served over pasta.

    27 people made this

    Serves: 10 

    • 1/2 cup olive oil, divided
    • 10 leaves silverbeet, chopped
    • 4 cloves garlic, chopped
    • 1 cup basil leaves
    • 1 cup pecans
    • 1/2 teaspoon sea salt
    • 1 tablespoon lemon juice
    • 100g grated Parmesan cheese
    • salt and ground black pepper to taste

    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Heat 2 teaspoons of the olive oil in a frypan over medium heat; cook and stir the silverbeet and garlic in the hot oil until the silverbeet leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool.
    2. Process the basil, pecans, sea salt, Parmesan cheese and remaining olive oil in a food processor until all the ingredients are well integrated. Add the silverbeet mixture and the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.

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    Reviews in English (18)


    I think this was a great recipe. We toasted the pecans first though. and instead of sauteeing, we blanched the basil and swiss chard so it would retain a brighter color.  -  05 May 2011  (Review from Allrecipes USA and Canada)


    Very explosive flavor - I added an additional clove of garlic and used pecorino romano cheese and used some of the pasta water to mix it with the pasta. I also sauteed the stems of the swiss chard first until they were softened before adding the leaves. I like their bitter flavor. It was aboslutely outstanding. Thanks for the recipe!  -  01 Nov 2011  (Review from Allrecipes USA and Canada)


    I followed the recipe exactly and found that it needed more olive oil - mine came out a little too thick at first. But other than that, it is a perfect recipe! It tastes wonderful and swiss chard is so good for you! THANK YOU!  -  13 May 2011  (Review from Allrecipes USA and Canada)