Swiss chard pesto with almonds and pecorino

Ingredients:

• 3 bunches chard, stems removed
• 3/4 cup toasted almonds
• 3/4 cup grated aged Pecorino cheese
• A pinch of nutmeg
• A pinch of ground cloves
• Juice and zest of 2 lemons
• 1 clove of garlic, grated on a coarse grater
• 3/4 cup olive oil
• Freshly ground black pepper

Preparation:

1. Bring a large saucepan of water to a boil; generously season with coarse salt. Prepare a bowl of ice water with a colander.
2. Blanch the Swiss chard in boiling water until tender, about 2 minutes. Immediately transfer the leaves to ice water. Drain the leaves, rolling them into a ball on a clean kitchen towel.
3. Place the blanched chard, almonds, cheese, nutmeg, cloves, lemon zest, juice, and garlic in the bowl of a food processor and pulse until the mixture begins to combine.
4. Add enough olive oil to the pesto to make it smooth, about 3/4 cup. Season with salt and pepper to taste.