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Garlic Scape and Swiss Chard Pesto


  • 1/2 cup garlic scapes, finely chopped
  • 1 cup Swiss Chard leaves, stems removed and roughly chopped
  • 1/4 cup dry roasted almonds
  • 1/2 cup romano cheese, grated
  • 1/4 cup fresh lemon juice
  • kosher salt, to taste
  • 1/3 cup extra virgin olive oil


Add the garlic scapes, swiss chard, almonds, cheese, lemon juice and salt to a food processor or blender. Pulse until just combined.

Begin to drizzle olive oil into the blender or food processor until the desired consistency is achieved. 

Store pesto in an airtight container in the fridge for up to one week or freeze for up to six months.  

This pesto is great to serve over pasta, as a spread on sandwiches, a base for pizza, to be mixed into rice or to be enjoyed with fresh vegetables. 

Adapted from Tablespoon

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