Swiss Chard Pesto

Ingredients

Swiss chard

2 cups, leaves only

Basil leaves

1 cup

Garlic

2 cloves

Pine nuts

1/3 cup

Parmesan cheese

1/2 cup, freshly grated

Lemon juice

2 tablespoons

Olive oil

1/2 cup

Salt

to taste

Black pepper

to taste

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the Swiss chard leaves to the boiling water and blanch them for 1 minute, until they wilt slightly. Drain the leaves and immediately rinse with cold water to stop the cooking process.
3. In a food processor, combine the blanched Swiss chard, basil leaves, garlic cloves, pine nuts, grated Parmesan cheese, lemon juice, a pinch of salt, and a dash of black pepper.
4. Pulse the ingredients until they are well combined and form a coarse paste.
5. While the food processor is still running, slowly drizzle in the olive oil. Continue processing until the pesto reaches your desired consistency. You may need to pause and scrape down the sides of the bowl occasionally.
6. Taste the pesto and adjust the seasoning if needed. If the pesto is too thick, add a bit more olive oil.
7. Transfer the Swiss chard pesto to a jar or airtight container and refrigerate it until you are ready to use it. The pesto will keep for up to a week.
8. Serve the Swiss chard pesto with pasta, spread it on sandwiches, or use it as a dip for raw vegetables. Enjoy!