1 large bunch kale, stems removed
5 sun-dried tomatoes (not packed in oil)
2 cloves garlic, chopped
1/4 cup grated Parmesan
1/4 cup walnuts, toasted
1 tablespoon lemon juice
1/2 cup olive oil
Sea Salt to taste
- Place sun-dried tomatoes in a small dish and add boiling water, just to cover.
- Bring a large pot of salted water to a gentle boil. Add the kale to the water and blanch for 30 seconds. Remove the greens immediately and place in an ice bath. Remove kale from the ice bath, squeeze to remove the water then place it in a food processor.
- Chop the sun-dried tomatoes and add those, along with the garlic, Parmesan, walnuts, lemon juice and a pinch of salt, to the food processor. With the food processor running, drizzle in the olive oil, scraping down the sides as needed. Adjust the salt to taste.