1 bunch basil
1 bunch swiss chard
3-6 cloves of garlic, crushed
pinenuts or walnuts (a few tablespoons)
2 TBLS extra virgin olive oil (more or less depending on your taste)
vegan parmesan, if desired
Wash, stem, and steam the chard in a few tablespoons of water. I leave the leaves whole. Only steam until bright green, but soft. Transfer the chard to the blender. Blend until liquid. Add the basil leaves, garlic and oil and blend again. Salt to taste. I add the nuts and cheese right before serving. If freezing, I don't add the cheese and nuts until I defrost.