Ingredients

2 tbspns Olive oil
2 garlic cloves chopped
Bunch (about 300g) Swiss chard, washed, stalks and leaves separated and both chopped
10 basil leaves
handful (about 40g) pine nuts
100g grated parmesan

Instructions

In a saucepan, warm olive oil, cook garlic for about 3 mins til soft. Add chard stems and cook for 5 mins, add leaves and cook for a further 3 mins. Meanwhile toast pine nuts in small dry frying pan for a couple of minutes until they start to brown.

Remove saucepan from heat, add basil, pine nuts & cheese. Mix well, tip into processor or mini-chopper (in 2 batches if necessary) and blend - hey pesto!!
It keeps for 3 days in the fridge or can apparently be frozen. You could also make it with spinach or ruby chard or any similar leaf.

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