Chard Pesto

From beaconfoodforest.com

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

1. Thoroughly rinse the chard and basil. Roll both tightly into the measuring cup, then place in a food processor or blender.
2. Add the olive oil, walnuts, lemon juice, parmesan, salt and pepper. Blend until well combined and smooth.
3. Serve with chips, bread, crudite, etc.
4. 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).