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.