KALE AND PECAN PESTO
12 oz. Kale
1/4 cup toasted pecans
2 cloves garlic
1/2 cup parmesan cheese grated
1/3 cup pecan or olive oil
(Uses for pecan pesto: serve with cream cheese and crackers, over pasta, to dress a mozzarella and tomato (Caprese) salad, or smear over meats toward the end of the grilling/roasting time)
Briefly wilt the kale in a pan with some olive oil or white wine, set aside.
Place the toasted pecans and garlic in a food processor, spin.
Add the parmesan, kale, salt, pepper, spin.
Stream in pecan or olive oil until desired consistency is reached.