Kale Pesto

        From the blog For Love of the Table

1 bunch of kale (I used Red Russian...but any kale should work), center ribs removed and rinsed in several changes of water (about 5 oz. trimmed weight)
2 oz. (1/2 c.) lightly toasted walnuts (or pistachios...or almonds...or pine nuts)
1 clove of garlic, peeled and smashed to a purée with a pinch of salt
2/3 c. extra virgin olive oil (more if you like)
1/2 c. (1 1/2 oz.) finely grated Parmesan and/or Pecorino (I like to use half and half)
1/2 t. kosher salt, or to taste
zest of a large lemon (optional)
 
If making the pesto with raw kale, chop the leaves medium fine. (You will have about 4 cups packed chopped kale) If making the pesto with cooked kale, bring a large pot of salted water to the boil. Add the kale and cook until just tender. Transfer the cooked kale to a bowl of ice water to stop the cooking process and set the bright green color. Squeeze out as much of the water as you can and chop medium fine.
 
Place the kale, walnuts and garlic in the food processor and process until the ingredients are very finely and evenly chopped (stop the food processor a couple of times to scrape down the sides) to a coarse purée.
 
With the food processor running, add the oil in a thin stream. Scrape down the sides; add the cheese and pulse to combine. Add salt to taste and lemon zest if using. Taste and correct the seasoning. The recipe makes about 1 1/2 cups of tight pesto. For most uses you will want to thin it slightly with water (plain or pasta/vegetable cooking water) or more olive oil.