Wash, de-stem and dry greens. Weigh all greens after cleaning.
Bring a pot of water to boil on the stove. Blanch the greens, then shock them in ice water.
Dry blanched greens in a small salad spinner, then spread in a thin layer across a sheet tray lined with a paper towel.
In a food processor, add nuts and garlic and pulse a few times. Alternate between adding olive oil and greens and blend until smooth. Add parmesan cheese, lemon, salt and pepper and blend until smooth.
Put in an airtight container and refrigerate, or freeze!