Recipe: Swiss chard pesto roll



1 cup organic basil/Chiangmai

1 cup olive oil

1/2 cup goat cheese parmesan/Nakhon pathom

1/2 cup organic cashew/Kanchanaburi

2 teaspoon sea salt

6 organic swiss chard leaves/Ratchaburi, lightly blanched

1 pack (300g) organic chicken strip/Nakhon Pathom, marinated in 3 tablespoon pesto

1 bell pepper, cut into thin strips

1 cup cooked quinoa/Chiangmai


- Pan grill the chicken strip medium heat with bell pepper

- Spoon cooked quinoa on the chard leave, place grilled chicken slice and bell pepper on top

- Drizzle with pesto and roll.

- Enjoy!

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