One day after checking out books at the library, we ventured into the garden to take a look around. As the children munched on sour grass and enjoyed the flowers, a few kids found a Swiss Chard plant. They were so excited, and a few other students shouted out "What's that?" I replied, "that's Swiss Chard...I have loved Swiss Chard since I was a kid and still cook with it a lot!" When we got back to class, I showed the students the recipe I like to make and they all "oohed and awed." Since it is mostly a green recipe, I told them I would make it for St. Patrick's Day. So I brought it in and they all ate their veggies. I sent a picture to my daughter and she laughed, "Did you give those poor kids noodles, and a piece of lettuce?" I quickly replied, "Oh no...that was a Swiss Chard wrap with peas and a pesto sauce." I will tell you...they asked for seconds!!!
Here's the recipe:
Noodles with peas and pesto/Swiss Chard wrap
cook noodles as directed (4 minutes)
drain the water
add vegan pesto to taste (recipe below)
add organic cooked peas and done!
Vegan Macadamia Nut Pesto
1 cup macadamia nuts, toasted
2 cups fresh basil, stems removed
2 garlic cloves
1 lemon, juiced
1/8 cup cold pressed olive oil or water
1 tsp salt
Fresh ground pepper to taste
Toast your Macadamia nuts in a frying pan tossing constantly on medium hear, or in the oven at 350 degrees for 10 minutes.
After, place nuts, basil, garlic and lemon juice in a food processor, adding oil slowly and blend until creamy.
Add salt and pepper to taste, and more lemon juice if required (start with half a lemon’s juice).
Love Love Love Macadamia Pesto and it smells amazing as you are grinding all fresh basil, lemon and nuts together!
Wrap noodles in Swiss Chard and enjoy!