Kale Pesto

½ cup walnuts, lightly toasted
1 bunch kale, stems removed, chopped
1 cup grated Parmesan cheese
2 cloves garlic
Celtic sea salt and black pepper
1/2 cup extra virgin olive oil

1. Spread walnuts on a cookie sheet and place in a 350 degree oven for 5 -7 minutes or until fragrant. Let cool.
2. Bring a large pot of salted water to a boil. Cook kale for about 30 seconds. Drain in a colander. Squeeze out excess water.
3. Place kale, garlic, and nuts in the bowl of a food processor. Pulse until finely chopped. Add salt and pepper. With machine running, slowly pour in the oil through the feed tube. Add the cheese and pulse to combine. Add more oil if mixture seems too thick. Taste and adjust salt and pepper if needed. Serve with pasta or as a salad dressing.