Kale Pesto

• 4 Garlic cloves
• 1 Bunch kale, stemmed
• 3/4 c. Olive oil
• 1 cup grated Parmesan
• 1 T. fresh lemon juice
• salt & pepper to taste

Blanch garlic cloves for 2-3 minutes; remove from water with a slotted spoon. In same water, blanch kale for 30 seconds; drain. Purée garlic and kale in a food processor; with motor running, gradually add olive oil, Parmesan, and fresh lemon juice; season with kosher salt and freshly ground black pepper.