Kale Pesto

Extra Kale?

Kale Pesto
1/4 to 1/2 cup chopped walnuts
4 cups Lacinato kale, stems removed, chopped coarsely
1 1/2 - 2 tsp salt
2 cloves garlic, minced
1/2 cup olive oil
1/2 cup grated Parmesan cheese
ground black pepper
1. Toast the chopped walnuts in a dry, heavy skillet over medium-high heat stirring constantly, until they start to brown and become fragrant. Keep an eye on the nuts - they burn quickly and will become bitter.
2. Bring 8 cups of water to a boil. Add 1 teaspoon of the salt, then add the kale. Cook, uncovered, until tender, about 10 minutes. Remove from the pot and drain.
3. In a blender or food processor, combine the garlic, walnuts, and drained kale and whiz until well mixed. Pour int he oil in a steady stream, and pulse until combined. Add 1/2 teaspoon of the slat, pulse, then taste. Add the remaining 1/2 teaspoon of salt if necessary.
4. Transfer the pesto to a medium-size bowl and stir in the cheese and pepper.

Replacing walnuts with pine nuts. Can't wait!