1 1/2 cups tightly packed chard leaves
1/2 cups tightly packed fresh basil
1/2 cup olive oil (plus 1-2 tablespoons more if chilling/freezing)
Juice of 1 lemon
1/3 cup walnuts
1/3 cup parmesan (optional)
Salt and pepper to taste
- Thoroughly rinse the chard and basil. Roll both tightly into the measuring cup, then place in a food processor or blender.
- Add the olive oil, walnuts, lemon juice, parmesan, salt and pepper. Blend until well combined and smooth.
- Serve with chips, bread, crudite, etc.
- If refrigerating or freezing, pour the pesto into a container and top with 1-2 tablespoons of olive oil (just enough to coat the top of the jar).