Kale Pesto

From www.alwaysorderdessert.com

2 teaspoons Kosher salt
1/2 cup chopped almonds (can also use pine nuts or walnuts)
3 large cloves garlic, peeled with ends trimmed off
1/4 cup Parmigiano-Reggiano
1/2 pound raw kale, stems removed, coarsely chopped
1/2 cup extra virgin olive oil
Freshly ground black pepper
1 tablespoon lemon juice

Combine the kosher salt, almonds, garlic cloves, and Parmigiano-Reggiano in the base of a food processor. Pulse repeatedly until all ingredients are coarsely chopped.

Add the kale, olive oil, and lemon juice and pulse again until it reaches a fine grind, but not quite a puree. If necessary, add a bit more olive oil to loosen it up.

Turn out into a bowl and stir a few times to loosen up. Season with freshly ground black pepper. Can be used right away or frozen.

To freeze, simply portion into 1/4 to 1/2 amounts and pack into the wells of a muffin tin (can also use an ice cube tray for smaller portions). Let freeze for one hour before removing and storing in a large freezer-safe zipped plastic bag or container. Will will keep well for at least 6 months.

Recipe URL: http://www.alwaysorderdessert.com/2011/06/kale-pesto-for-quick-summer-meals.html