1 ½ Cups Kale, tightly packed ¾ Cup Walnuts
2 cloves of Garlic 1 ½ Tablespoon Lemon Juice
½ Cup Pecorino Romano or Parmigiano Reggiano 1/3 Cup Olive Oli
Blanch kale in boiling water salted for 30 seconds. Toast walnuts and garlic at 350 degress for 5-10 minutes. Add kale, walnuts, lemon juice, cheese and 1 Tablespoon olive oil to blender; pulse, then blend at high speed.
Add to your vegetable pasta with grape tomatoes for a tasty dish.