Chard + Roasted Garlic Pesto

What can be said in New Year rhymes, That’s not been said a thousand times?

The new years come, the old years go, We know we dream, we dream we know.

We rise up laughing with the light, We lie down weeping with the night.

We hug the world until it stings, We curse it then and sigh for wings.

We live, we love, we woo, we wed, We wreathe our brides, we sheet our dead.

We laugh, we weep, we hope, we fear, And that’s the burden of the year.

The Year, Ella Wheeler Wilcox

Chard and Roasted Garlic Pesto

Yields: Approximately 1.5 cups pesto


1 head garlic 1 bunch chard (around 4 cups of packed leaves), rinsed, dried and deribbed 1 bunch fresh parsley, stems removed 1/2 cup slivered almonds Juice of one lemon 1/4 cup Parmesan cheese, finely grated Olive oil


1. Preheat the oven to 400 degrees.  Prepare a piece of aluminum foil that's big enough to wrap around the garlic. Peel off the majority of the paper from the garlic and slice off the top to expose the tops of each clove. Place in the center of the aluminum foil and drizzle a little olive oil on top. Wrap with aluminum foil and place directly on oven rack. Bake for 35-40 minutes.

2. In a small sauté pan set over medium heat, cook the almond slivers, stirring often to make sure they don't burn, until they become lightly toasted.

3. Remove garlic from the oven, squeeze out each clove and transfer to a food processor, along with the toasted almonds. Pulse until the almonds are chopped and have turned into a coarse paste. Add the chard, parsley, and lemon juice, along with 2 tablespoons olive oil, and pulse until pureed.

4. Transfer mixture to a serving bowl. Stir in Parmesan cheese. Serve with bread or toss with pasta.