Ingredients 

200 grams kale, de-stemmed if using mature leaves or if using baby or macro kale the whole leaf 

315 ml olive oil

240 grams Parmesan or Asiago cheese 

90 grams walnuts

15 grams garlic (2 cloves) or if bulb garlic is not in season, substitute for scapes or roasted frozen garlic

1 tsp salt

Makes 1000 ml (4 small jars)

Instructions

Grate the cheese using the grating attachment of a food processor. Place the cheese in a bowl. Change from the grating attachment to the blade attachment.

Add the de-stemmed kale to the bowl of the food processor. Then add the cheese, walnuts, peeled garlic cloves, and salt. If using a garlic substitute, start by using 1/2 of the recommended garlic weight and taste test before adding more.

Start the food processor and add the olive oil through the top of the lid. Reserve about 1/4 cup of the olive oil.

Scrape down the sides of the bowl and taste test to determine if the rest of the oil should be added. Kale that is very juicy will need less olive oil to reach a nice pesto consistency. 

Process until smooth. 

Pour the pesto into clean jars and place in the refrigerator or freezer for later use.