Main Meals

Red Pepper and Chard Pesto

As I apparently cannot keep away from our local pick-your-own farm at the moment, and am on a healthy eating drive as well, there are going to be more fruit and vegetable based and healthier recipes on here for a while at least. Where is the cake you may ask? Well there is plenty of that on here, and my last recipe of slow cooker brioche and strawberry pudding should have you covered for a little while. In the meantime, I will be posting a few healthier than usual recipes based on lovely fresh ingredients, interspersed with cake of course.


This time we had picked some chard from the farm, and I thought I’d try my hand at making some red pesto with chard in it. I like both red and green pesto, but find the jarred stuff not too inspiring. These gorgeous pointed red peppers were in the supermarket, calling to me to roast them. Red peppers become so sweet when you roast them, it is amazing really how much the taste changes.

So I decided to make red pepper and chard pesto, as I hoped this would make a lovely summer meal on wholewheat spaghetti served with tomatoes and rocket. I love that seasonal fruit and veg is such good value, especially if you can get it locally and pick it yourself.

Red pepper and chard pesto

The pesto tasted really good, and the earthy flavour of the chard gave it an extra boost. I’d recommend this if you do get hold of any chard. A lovely pasta meal.


  • Two pointed red peppers
  • A little oil for roasting the peppers
  • 65 g chard, washed
  • 2 cloves garlic
  • 30 g pine nuts
  • A handful of basil

Makes enough to serve 3-4 people, on pasta


  1. Place the peppers in a ceramic dish, drizzle over a little oil, and roast for 30 minutes approx at 180 degrees, until the skin starts to blacken slightly.
  2. Leave the peppers to cool. Once cool, remove the skin, it should just peel off. Remove the top and tail, and any seeds. Chop roughly.
  3. Place the chopped roasted peppers, chard, garlic, pine nuts and basil in a blender and blend until chunky but no large pieces of pine nut or chard are left. Check the flavour and add salt/garlic/oil to taste. I liked mine as it was.
  4. Serve on wholewheat spaghetti, with salad, for a great summer meal.

Red pepper and chard pesto

For more pesto ideas, take a look at these:

Linking up with Pasta Please from Jac from Tinned Tomatoes, which I am guest-hosting this month.
Also linking up with Meat Free Mondays also from Tinned Tomatoes.
I’m also linking up with CookBlogShare from Lucy at Supergolden Bakes and #recipeoftheweek with A Mummy Too.

pasta please


Link up your recipe of the week

21 Comment

  1. This sounds delicious Lucy. You are so right about roasted peppers, but being lazy I get put off by the faff of peeling them. I suspect I’m doing something wrong as everyone else seems to breeze through it. As for chard, what a great way to use it. We usually have masses of the stuff, but this year we don’t have a single one growing – oops!

    Love that top photo BTW.

    1. I found it really easy with this shape pepper, the skin just peeled off in one piece. Do try again! I’ll have to try growing my own chard next year, love the colours.

  2. Mmm this sounds like such a yummy midweek meal! I think the (jar) sundried peppers from Sainsbury’s would make this super quick! Thanks for linking with #CookBlogShare

  3. Your red pepper & chard pesto looks delicious. What a great idea to use Swiss Chard, I’ll be trying this out once my chard is ready to pick. Popping over from #CookBlogShare

Leave a Reply