Kale and Basil Pesto with Lemon and Parmesan

Ingredients

• 4 cups chopped kale leaves
• 2 tsp. + 1/4 cup extra-virgin olive oil
• 6-8 large cloves garlic
• 2 cups basil leaves
• 3 T fresh squeezed lemon juice
• 1 cup coarsely grated Parmesan
• Salt to taste

Directions

1. Roughly cut up the kale leaves, then pack them into a measuring cup until you have 4 cups. If the kale needs cleaning, rinse it well in a salad spinner and spin it dry.
2. Warm 2 tsp. olive oil in a large non-stick skillet. Cook the kale over medium heat only long enough for it to soften and wilt, about 2-3 minutes.
3. Transfer the wilted kale to a food processor fitted with the steel blade, and add the garlic. Pulse and process until the mixture is chopped very fine.
4. Add the basil leaves and secure the lid. With the processor running, pour in the olive oil and lemon juice through the feed tube.
5. Once everything is mostly blended, add the coarsely grated Parmesan and salt. Process until the pesto reaches the texture you like, about 1 minute for a smoother finish.