1 bunch kale (about 12 leaves or 9 ounces), rinsed thoroughly
1 cup freshly grated Parmesan cheese
1/2 cup whole, raw unsalted almonds
1/2 cup packed fresh basil leaves
3-4 cloves garlic, peeled and smashed
1/2 cup extra virgin olive oil
1/2 cup cold water
Salt and pepper to taste
Bring a large pot of water to boil over high heat. Submerge all the kale in boiling water, stirring occasionally, until bright green but still crisp, 30-60 seconds. Drain the kale and rinse with cold water to stop the cooking. Dry the kale thoroughly with a clean kitchen towel. When dry, tear or cut the kale leaves from the thick, woody stem.
In a food processor fitted with a metal blade, combine the kale leaves, Parmesan, almonds, basil, and garlic; pulse until well combined. With the motor running, slowly drizzle in the olive oil first and then the water. Season to taste with salt and pepper. And add more oil or water, if necessary, to reach desired consistency.
Pesto will keep in an airtight container in the refrigerator for 1-2 weeks (longer if you float a little oil on the top). And it can be frozen for up to 6 months.