Kale Pesto

Directions

1. 1
   Add the kale, nuts, Parmesan, lemon juice, garlic, salt and pepper to a food processor. Pulse several times until the mixture is chopped but still chunky. Scrape down the sides, and then turn the processor on and drizzle the oil through the feed tube. (I like to use just enough oil to make a spreadable pesto. If you prefer a thinner pesto you may add additional oil.) Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Tip: When you remove the pesto from the processor, stir in any lemon juice or residual olive oil that may have seeped under the blade.
2. 2
   At this point the pesto is ready to go, but it may be refrigerated until ready to use, where the flavor will improve over time. The pesto freezes well, too.