¼- ½ cup chopped walnuts
1 ½ -2 teaspoons salt
½ pound lacinato kale, stems removed, coarsely chopped (1 medium bunch
2 cloves garlic, minced
½ cup olive oil
½ tsp old bay seasoning
½ cup grated Parmigiano-Reggiano
Ground black pepper to taste
Toast chopped walnuts in a dry, heavy skillet (such as cast iron) over
high heat, stirring constantly until they start to brown and become
fragrant. Alternatively, place on a baking sheet and toast at 325
degrees. Keep an eye on nuts – they burn quickly and will get bitter!
Bring about two quarts of water to a boil. Add 1 teaspoon of the salt,
then add kale. Cook, uncovered, until tender, about 10 minutes. Remove
from pot and drain.
In a blender or food processor, add garlic, walnuts and drained kale
and whiz until well combined. Pour in oil in a steady stream, and
pulse until combined. Add ½ teaspoon salt and Old Bay Seasoning,
pulse, then taste. Add remaining ½ teaspoon of salt if necessary.
Spoon pesto into a bowl and stir in cheese and pepper.
For ½ pound pasta, use 2-3 tablespoons pesto. Keeps really well in an
airtight container in the refrigerator, for up to a week.