Kale Pesto with Walnut and Parmesan

• 1/3 cup walnuts
• 3 cups chopped kale
• Kosher salt
• 1/2 cup grated parmesan cheese
• 1/2 cup extra-virgin olive oil

1. Toast the walnuts in a dry skillet until lightly browned; let cool.
2. Pulse in a food processor until finely ground.
3. Add the kale and 1/4 teaspoon salt and pulse until finely chopped.
4. Add the parmesan and pulse to combine.
5. Slowly pour in the olive oil, pulsing to incorporate.
6. Transfer the pesto to a bowl.
7. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
8. Photograph by Kana Okada

walnuts, chopped kale, kosher salt, parmesan cheese, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/kale-pesto-with-walnut-and-parmesan.html (may not work)