Chard Pesto

I've discovered that you can make pesto out of about any leafy green vegetable (not sure about lettuce). Kale, chard and spinach all make wonderful pesto. The trick to pesto is processing long enough to make it the right consistency.

3 - 4 c. torn chard (I used the stems and all)
1/2 c. walnuts (or pine nuts or pecans)
1/2 c. fresh basil leaves
4 cloves garlic
1/3 c. Parmesan cheese (I was out so I used Swiss and it turned out just fine)

1/3 c. olive oil

salt and pepper

Place chard into the bowl of a food processor. Process until finely chopped. Add walnuts, basil and garlic. Process until it forms a paste. Add cheese and olive oil and process until creamy. Add salt and pepper to taste.

Stores in the fridge for about a week, longer in the freezer.