Kale Pesto

Ingredients

• 1/4 cup olive oil
• 2 cloves garlic, smashed flat and peeled
• 1 lb lacinato or dinosaur kale, with ribs removed
• 1 tbsp lemon juice
• 1/2 lb pasta
• Salt and pepper
• 3/4 cup grated Parmigiano Reggiano

Directions

1. Bring a large pot of generously salted water to a boil.
2. Over medium heat olive oil and add garlic. Cook the garlic until the garlic begins to sizzle. Reduce the heat to low, and cook until garlic is soft and begins to brown, about 5 minutes. Remove from heat.
3. When the water is boiling, add kale leaves and cook until tender, about 5 minutes. Remove the kale from the boiling water with tongs and put directly into a blender. Add garlic and oil to the blender. Add lemon juice, salt and pepper to taste. Blend into a smooth purée.
4. Use the same water to cook pasta. Set aside about 1 cup of pasta water before draining the cooked pasta.
5. Return the drained pasta to the large pot. Add the kale purée, parmesan cheese and a splash of pasta water. Toss until the pasta is well coated, adding more water until desired texture is achieved.
6. Serve topped with parmesan cheese.