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Export 5 ingredients for grocery delivery
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
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