April 7, 2012

Wild Leek & Swiss Chard Pesto

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Wild Leek & Swiss Chard Pesto


9 Bean Rows wild leeks
9 Bean Rows baby white swiss chard
Farm fresh local garlic
Raw walnuts
Local raclette cheese
Green onion infused olive oil (recipe link)
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.