Step 1

In a food processor, combine the kale, pecans, lemon juice, garlic, and salt. Turn on the food processor and blend until the kale and pecans have broken down into small pieces.

Step 2

While running the machine, drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Then add the cheese and process briefly to combine.

Step 3

Taste and add more lemon juice, for zing (up to 1 tablespoon), or salt, for overall flavor and to cut the bitterness of the kale (up to 1/4 teaspoon). Use as desired.

Step 4

Leftover pesto keeps well in the refrigerator, covered, for up to 10 days. Or, freeze it for up to 6 months. (I like to freeze pesto in ice cube trays. Once frozen, pop out the cubes and store in a freezer-safe bag.)