Yields: 1 ½ cups
1 bunch Tuscan kale (lacinato kale), stems removed
½ cup olive oil
2 garlic cloves, smashed
1 cup parsley leaves
¼ cup parmesan cheese
½ cup walnuts, toasted
¼ teaspoon fine sea salt
Fresh ground pepper
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
¼ cup plain yogurt
Bring a pot of water to a boil.
Place the kale leaves in the boiling water and cook until bright green, about 1 minute. Drain and rinse with cold water to stop the cooking process, then place the kale on a kitchen towel to dry.
To the bowl of a food processor or blender, add the garlic, parsley, parmesan, toasted walnuts, lemon zest, lemon juice, salt, and pepper. Pulse until coarsely chopped. Add in the kale and yogurt and pulse a few more times.
With motor running, add the oil in a steady stream and pulse to a coarse purée. Taste and adjust seasoning. Cover and refrigerate until ready to use, up to 3 days.
When Serving with Pasta:
Bring a large pot of salted water to a boil and cook 8 oz pasta until al dente. Reserve ½ cup cooking liquid. Drain pasta and return to pot. Toss with ½ to ¾ cup pesto and pasta water until desired consistency.