Instructions

1. Bring a large pot of water to a boil. While the water is heating up, make an ice bath. This is a big bowl of water with ice. Once the water is boiling, add in the kale. Cook for 2 to 3 minutes until the kale is bright green. When the kale is done cooking, put directly in the ice bath. This process is called "blanching". The ice bath will immediately stop the cooking of the kale and keep its color. Take the kale out of the ice bath and squeeze all the liquid out.
2. Heat a dry skillet on medium heat. Add in the walnuts. Cook, tossing occasionally until they start to toast and turn darker (not burnt!) This usually takes 8- 10 minutes. You will know they are ready when you can smell them. Set aside.
3. In a food processor add in the basil, kale, and garlic. Pulse until the garlic is minced and the greens are broken up. Then add in the zest, juice, sherry, walnuts, salt, and pepper. Pulse a few more times until combined. Lastly, add the parmesan and with the machine pulsing, slowly drizzle in the olive oil. Taste for seasoning. The pesto may need more lemon or more oil, just taste and add accordingly! Keep refrigerated in a closed container for 1-2 weeks or freeze! Enjoy!