This recipe is a miracle worker.
I know. What's miraculous about some greens?
Well, I'll end the suspense. It had my balsamic-hating dad and sister eating balsamic straight up!!
Parsley-walnut pesto is my favorite kind!
This is another one from the fabulous Farm to Fork by Emeril Lagasse.
- 2 cups packed flat-leaf parsley
- 3/4 cup chopped toasted walnuts
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 cloves garlic, crushed
- 1 cup extra-virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1tsp grated lemon zest
- 1 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup balsamic vinegar
- 2 tbsp olive oil
- 3 bunches rainbow chard, ribs removed, leaves rinsed and julienned
Place the parsley, walnuts, Parmesan, and garlic in the bowl of a food processor or blender, and process until finely chopped. With the motor running, slowly add the olive oil in a thin stream through the feed tube and process until it forms a paste. Remove the top and scrape down the sides of the bowl. Add the lemon juice, zest, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Transfer the walnut pesto to a bowl and set it aside.
Pour the balsamic vinegar into a small saucepan, and cook over medium-high heat until it is reduced by half, 6 to 7 minutes. Transfer the balsamic reduction to a small bowl and set it aside.
In a large saute pan, heat the olive oil over medium-high heat. When it is hot, add the chard, the remaining 3/4 teaspoon salt, the remaining 1/4 teaspoon pepper, and 3 tbsp of the walnut pesto. Toss the chard with the pesto to coat and warm through, 2 to 3 minutes.
Transfer teh chard to a serving platter, drizzle with the balsamic reduction, and serve immediately.