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