“We want more, we want more, we want more…!”
Room 101 Chanted at the End of Class
Our kindergarteners were the first to test out a chard pesto recipe and it was a majority thumbs up! Using fresh rainbow chard from our school garden, we blended it up and spread it on bread as a taste test. Students were asked if they could taste the different ingredients, such as lemons, cheese, sunflower seeds, and the primary ingredient – chard! Half of the students worked with the blender while the other half watered the garden during this warm weather we’ve been having lately. We hope you’ll try this recipe created by Education Outside at home! (Photograph above by Ms. Chow Room 103).
Chard Pesto Recipe Courtesy of Education Outside
- 2 Cloves of Garlic
- 1/4 cup of toasted pine nuts (or substitute sunflower seed)
- Salt and pepper to taste
- 10 medium chard leaves, stems removed, washed, and dried
- 1/4-1/2 cup of extra-virgin olive oil
- 1/2 cup of shredded parmesan cheese
- Juice of one lemon
- Cutting board
- Dry and liquid measuring cups
- Food Processor/Blender (or Mortar & Pestle)
- Large bowl
- Salad Spinner
- Peel the garlic and make a paste in the food processor with garlic, nuts, and a pinch of salt.
- Rip or snip chard into very small pieces. Add them to the food processor a few at a time with a little olive oil, grinding them down before adding more. Continue adding small amounts of chard and oil, grinding in between additions.
- Once you have achieved a semi-smooth consistency, add in the rest of the oil and the cheese. Stir in the lemon juice. The pesto may be a bit chunky when finished.
- Season to taste. Serve. Use leftover chard stems for dipping!