Swiss Chard and Pecan Pesto

½ cup olive oil, divided

10 leaves Swiss chard, chopped

4 cloves garlic, chopped

1 cup basil leaves

1 cup pecans

½ teaspoon sea salt

1 tablespoon lemon juice

1 (3 ounce) package grated Parmesan cheese

salt and ground black pepper to taste

Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool.

Process the basil, pecans, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the Swiss chard mixture and the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.