Kale Pesto

It was a hit, on its own and with 8 oz. linguine. (Doesn't that sound fancy? Would your mind change if I told you the linguine might be four years old and might have moved between two apartments?)

Kale Pesto

1 bunch kale (99 cents at the grocery store; buy some already)
2-3 cloves garlic, minced (maybe unnecessarily minced)
Zest of half a lemon
Small handful almonds
Small handful walnuts
Salt
Tons of olive oil

Boil 2-3 quarts water; add trimmed kale. (The easiest way to trim kale is hold it by its leaf end and pull down away from the stem, against the vein grain.) Boil maybe three minutes, stirring a little. Drain quickly. Do not overcook!

Add with other ingredients to food processor. Puree as much as possible. Maybe pour olive oil in through the chute while it's running; maybe not. I can't tell if that actually helps.

And eat it ... yum. It ends up tasting like some vaguely parsley-spinach pesto, kind of. The lemon is great.