Kale Pesto

• 1 bunch kale, rinsed, ribs removed and torn into large pieces
• 3/4 cup extra virgin olive oil
• 1/2 cup parmigiano, microplaned
• 2 garlic cloves, smashed and roughly chopped
• 1/2 cup pine nuts or 1/2 cup walnuts
• salt and pepper
• 1 tablespoon fresh lemon juice

1. Blanch the kale in boiling salted water for about 3 minutes and chill down in a cold water bath, drain and squeeze excess water.
2. Place into small work bowl of food processor and pulse to start breaking up the kale, add rough chopped garlic, process, add pine nuts, pulse several times.
3. Slowly add the olive oils and lemon juice, process until everything is broken down. It will never be real smooth.
4. Finally add the cheese and pulse a few times. Season with salt and pepper.
5. If serving with pasta grate a little extra cheese over and add EVOO to the hot pasta, toss with pesto, serve with additional grated cheese.
6. These are the basics of my recipe and the way that I prefer it, but you can add more garlic, lemon, or oil if you like.

kale, extra virgin olive oil, parmigiano, garlic, pine nuts, salt, lemon juice

Taken from www.food.com/recipe/kale-pesto-493139 (may not work)