Tuscan Kale Pesto

This potent pesto can also be sprinkled on roasted chicken, pork loin or vegetables or tossed with pasta.

Bring a large saucepan of salted water to a boil. Add the kale, cover and cook over moderately high heat for 10 minutes. drain and rinse with cold water. Squeeze the excess water from the kale and transfer to a food processor. Add the olive oil, garlic and 1 teaspoon kosher salt and process until smooth. Season with more salt.

Make Ahead The pesto can be refrigerated for 1 day. Let return to room temperature before using.