Rainbow Chard Pesto

Spring has arrived in Austin, TX and the CSA share from Green Gate Farms is full of greens! Here is a good way to use up some of those greens in a nice jeweled pesto with almonds. You can use pine nuts for a more traditional sauce or really any nut you like. I also like to keep it chunky for the dish in this recipe but you can always process it for a smoother sauce. 

Rainbow Chard Pesto

Makes about 1.5 cups

1 cup chopped rainbow chard
2 cloves garlic
2 tbsp shaved parmesan
1/4 cup chopped almonds
1/2 cup olive oil

Roughly re-chop the ingredients altogether on your cutting board then mix in a bowl with the olive oil and season to taste. 

I think the pesto works beautifully with poached eggs on toast and a nice hollandaise or egg-lemon sauce.