Swiss Chard and Pecan Pesto

Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted 3 to 5 minutes. Remove from heat and allow to cool.

Process the basil pecans sea salt Parmesan cheese and remaining olive oil in a food processor until all the ingredients are well integrated. Add the Swiss chard mixture and the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.