Winter Kale And Citrus Pesto

• 1 clove garlic
• 1/4 cup chopped walnuts
• 3 cups (packed) curly kale leaves
• 1 bunch basil (about 1/3 cup, a small bunch)
• 6 tablespoons olive oil
• 6 twists black pepper on the pepper mill
• 1/4 cup grated Pecorino Romano
• Zest of 1 Meyer lemon or regular lemon

1. In the food processor, blitz the garlic and walnuts together until finely chopped. Add the kale and basil, and blitz again until finely chopped. Add the olive oil, salt, and pepper, and whiz to a smooth paste. Transfer to a bowl and stir in the Pecorino and lemon zest. You could add these to the food processor as well, but stirring them in later gives a better texture. I either toss this pesto with one pound cooked whole wheat or multigrain pasta, or spoon it over big Tuscan grilled steaks.

clove garlic, walnuts, curly kale leaves, basil, olive oil, black pepper, romano, lemon

Taken from food52.com/recipes/26293-winter-kale-and-citrus-pesto (may not work)