Step 1

1 In a large pot over high heat, bring the water and salt to a rolling boil

Step 2

2 Meanwhile, in a large bowl, prepare an ice bath

Step 3

3 Add the kale to the boiling water and cook, uncovered, until tender, about 5 minutes

Step 4

4 Using a slotted spoon or spider, transfer the kale to the prepared ice bath and let cool completely, then strain and, using your hands, squeeze as much water from it as possible

Step 5

5 In a food processor, combine the garlic, walnuts and kale and whiz until well combined

Step 6

6 Pour in the oil in a steady stream, and pulse until a smooth puree forms

Step 7

7 If the pesto seems too thick, add additional oil until it reaches your desired consistency

Step 8

8 Transfer the pesto to a medium bowl and stir in the cheese

Step 9

9 Taste, and season with additional cheese and/or salt, and pepper, if desired

Step 10

10 NOTE: To toast walnuts: Heat a heavy skillet, such as cast-iron, over medium heat

Step 11

11 Add the chopped walnuts and stir constantly until they start to brown and become fragrant, about 5 minutes

Step 12

12 Alternatively, place them on a baking sheet and toast at 325 degrees for 5 to 10 minutes

Step 13

13 Keep an eye on them as they can burn quickly, which will make them taste bitter