Basil is pungent, and I love it. However, my kids just taste the “pungent” not the “love”.
I made this Pesto with two cups of swiss chard and only one cup of basil. The result is a mild Pesto we can all enjoy.


  • 1 clove garlic
  • 1/2 cup pistachios*
  • 1/2 cup pine nuts
  • 3/4 cup olive oil
  • 1 cup basil leaves
  • 4 cups swiss chard leaves, stems removed
  • 1/2 tsp oregano
  • 3 Tbsp parmesan cheese
  • zest of one lemon
  • 1/2 tsp salt

*can substitute 3/4 cup pine nuts for pistachios & pine nuts.
Add all ingredients to some type of whirring machine; a blender, food processor, or Vitamix. If the Pesto is too thick, add additional oil; blend after each addition.

In order to evenly distribute the Pesto throughout the pasta; I drain the pasta in a colander, and add the Pesto to the hot, empty pot. The heat thins the oil in the Pesto. Add the pasta to the warm Pesto, but not all at once. I suggest: add, stir; add, stir…

To preserve Pesto Sauce: Pour 1/2 cup portions into small jars (I use empty spice jars), leaving space for a tablespoon of oil. The oil helps preserve the bright green color. Store Pesto in the freezer. Remove a jar from the freezer one hour before you plan to use it.

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2 Responses to Kid Friendly Pesto

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    • realfoodmom says:

      I don’t believe we are in the the “exact same niche”, but you have my permission to source my articles. I would appreciate the link backs. Thank you for asking first.

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