Kale Pesto

Recipe from Phyllis LeMaire, Middletown, CT

2 cups kale, washed and packed, stems & veins removed
1 cup walnut pieces
1 cup Romano or Parmesan cheese
¾ cup water
¼ cup olive oil
¼ cup fresh lemon juice (1 lemon’s worth)
2-3 cloves of garlic

Puree all ingredients in blender or food processor until smooth.
Serve with pasta or as a spread on crusty bread.
Will keep in refrigerator for several days; can also be frozen.