Directions

1. Heat 1 tablespoon oil in small skillet over medium-low heat. Add garlic and sweat until tender, about 1 minute. Set aside to cool slightly.
2. To toast walnuts, spread in single layer in heavy skillet. Cook over medium heat, stirring frequently, until lightly toasted, 1-2 minutes. Remove from heat and set aside.
3. Combine garlic, toasted walnuts, kale, Parmesan, lemon peel and lemon juice in the blender jar. Secure lid and pulse 2-3 times on high, using the tamper to push down ingredients as needed, until mixture is finely chopped. Add remaining 1⁄2 cup oil, increase speed to medium (Speed 5 or 6) and blend until oil is incorporated, about 30 seconds. Season to taste with salt and pepper.
4. Use immediately, or store in airtight container in refrigerator for up to 2 days or in freezer for up to 3 months (the pesto will darken over time).
5. TIP: Toss it with your favorite hot pasta, and use a little of the pasta cooking water to thin the sauce to the ideal consistency, or toss it with zucchini “pasta” strands.