Greening Up the Jar and an Overstretched Metaphor

In the world of customer service with a smile, a little give and take is necessary. When you order a double half-caf vanilla latte with two packets of Sugar in the Raw every day, it's always a good idea to get a little insurance and drop a bill in the tip jar. A loogie is always in the back of our mind. Some gratuity buys your server a little patience. Now you know.

Occasionally your server feels on the honeyish side of the stick or honey proposition and goes a sublter route. He or she will put a bill (or several, in large denominations) in the tip jar, just to give you a subtle nudge in the right direction. Oh, the guilt! Some person ahead of you tipped five dollars on a two dollar scone! The urge to not look like an asshole in comparison intense. Give in to it. When you see that fiver pressing its face against the glass of your friendly neighborhood mason jar, cough it up, you cheapskate. We asked you nicely.

Aaaah. That felt good.

In the same vein, here's my "greening the jar"gesture for the spring season: a really bright, verdant pesto to show off all the fabulous tender greens that are just…around…the corner… So bring it on, wouldja? 

Swiss Chard Pesto with Feta and Walnuts 

Makes approximately 3½ cups pesto 

  • 1 bunch chard, rinsed and chopped well (stems and leaves)
  • ¼ cup olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons balsamic vinegar
  • 1 cup toasted walnuts
  • 6 ounces feta cheese
  • ½ cup raisins
  • ⅓ cup Kalamata olives


In 2 to 3 batches, puree chard with olive oil in a food processor until fairly smooth. Add salt, black pepper and vinegar. Pulse to combine ingredients.  Add feta cheese in large chunks and pulse a few times until it breaks up.  Add raisins and olives and pulse again.  Serve immediately with warm pasta.



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