Kale Pesto

Use this on pasta like you would any other pesto. It'll last a few days in the refrigerator, and it's also good as a sandwich spread.

Adapted from NY Times Cooking. The photo is theirs.

Ingredients

• 1 bunch Tuscan kale, ribs removed

• 1/3 cup toasted almonds or pine nuts

• Finely grated zest of one lemon

• 2 garlic cloves, chopped

• 1/4 tsp. kosher salt

• Lemon juice from the zested lemon, to taste

• 1/3 cup olive oil

Instructions

1. Bring a large pot of water to a boil. While it's heating, fill a bowl with water and add a handful of ice cubes.

2. Drop the kale into the boiling water and cook for just one minute. Pull out 1/2 cup of the cooking water. Drain kale in a colander and then quickly drop the kale into the ice water to stop it from cooking further.

3. Drain the kale again, then squeeze it hard to get as much water out of it as you can.

4. Chop the kale into pieces. Put it into a small food processor and whirl until it's minced.

5. Add the nuts, lemon zest, garlic and salt and whirl again until all the ingredients are chopped and well combined.

6. Add 1/3 cup olive oil and the juice of half of the lemon. Whirl until it starts to get smooth. You will probably have to add a splash or two of the reserved water to make it a smooth consistency. Don't worry if there are still some kale pieces visible.

7. Taste and add more lemon juice and salt if needed.