Tuscan Kale Pesto

Ingredients

• 1 pound kale, ribs removed, leaves coarsely chopped
• 3/4 cup extra-virgin olive oil
• 1 large garlic clove, quartered
• Kosher salt

Steps

1. Bring a large saucepan of salted water to a boil. Add the kale, cover and cook over moderately high heat for 10 minutes. drain and rinse with cold water. Squeeze the excess water from the kale and transfer to a food processor. Add the olive oil, garlic and 1 teaspoon kosher salt and process until smooth. Season with more salt.