KALE PESTO

INGREDIENTS:

2 cups basil
2 cups kale
½ cups walnuts or pine nuts
½ cup parmesan or romano cheese

INSTRUCTIONS:

1.  Spread nuts on cookie sheet and toast at 350 degrees for 5-8 minutes & let cool completely. 

2.  Bring saucepan of water to boil, add kale & blanch for 1 minute.  Transfer kale to ice water, let cool completely.  Drain & squeeze as much water as possible out of kale.  

3.  In food processor or blender combine all ingredients except olive oil & salt & pepper.  Process until finely chopped.  Add olive oil in a steady stream & process until smooth.  Season with salt & pepper to taste.