Mangold / Chard pesto

• Mangold / chard
• Garlic
• Oil (the best quality you can afford)
• Sunflower seeds (1kg for every 5 kg of cucumber)
• Lemon juice

1. Cut off the stalks of the chard (you can use these for pickled chard stalks)
2. Wash and chop the leaves into small pieces that will be easy to blend
3. Finely chop the garlic
4. Fill a blender with 50% chard, a splash of oil, 5% lemon juice, 5% garlic and top up with sunflower seeds 25%
5. Blend the mixture, if you need more fluid add oil
6. Blend until smooth

The pesto is ready to be eaten.

Please note that if you want to preserve this you will need to:

• sterilize the jars
• boil the full sealed jars with pesto inside for at least 5 minutes - if you miss this step the jars could explode later on in the pantry