Swiss Chard Pesto with Almonds and Pecorino

• Kosher salt
• 3 bunches Swiss chard, stems removed
• 3/4 cup toasted almonds
• 3/4 cup grated aged Pecorino Romano cheese
• Pinch nutmeg
• Pinch ground cloves
• 2 lemons, zested and juiced
• 1 clove garlic, grated on a rasp grater
• About 3/4 cup extra-virgin olive oil
• Freshly ground black pepper

1. Bring a large pot of water to a boil; season the water generously with kosher salt.
2. Prepare an ice water bath with a colander.
3. Blanch the Swiss chard in the boiling water until tender, about 2 minutes.
4. Shock immediately in the ice water.
5. Drain by squeezing the leaves in a ball in a clean kitchen cloth.
6. Put the cooked chard, almonds, cheese, nutmeg, cloves, lemon zest and juice and garlic into the bowl of a food processor and pulse until the mixture begins to break down and come together.
7. Add enough olive oil to the mixture to just get it to come together, about 3/4 cup.
8. Season with salt and pepper.

kosher salt, swiss chard, almonds, grated aged, nutmeg, ground cloves, lemons, clove garlic, extravirgin olive oil, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/swiss-chard-pesto-with-almonds-and-pecorino.html (may not work)