1 dozen large kale leaves
1/2 cup raw whole almonds
1 cup freshly grated Parmesan cheese
1/2 cup fresh basil leaves
3 cloves garlic, very coarsely chopped
1/2 cup cold water
Juice of 1/2 lemon
1/4 teaspoon salt
1/2 cup extra virgin olive oil
Bring a large pot of water to boil over high heat and set up a medium bowl of ice water. Add the kale to the boiling water and blanch for 4 minutes, or until bright green and tender. Remove and put into bowl of ice water to stop the cooking process. Squeeze out excess water, then pat the leaves dry. Cut out and discard the center ribs.
In a food processor, pulse the almonds to break them up. Then add kale, cheese, basil, garlic, water, lemon juice, and slat. Pulse until roughly dcombined. With the machine running, pour in the oil. Continue to process until smooth, scraping down the sides of the bowl. Taste to adjust the seasoning.
The pesto will last for about 1 week stored in a tightly sealed jar in the refrigerator. Or freeze pesto in ice cube trays, transfer to a resealable plastic bag, and use them as needed.