Bring a heavily salted pot of water to a roiling boil. Add kale and blanch for 3 minutes.

Using a slotted spoon fish the kale out of the water and transfer to a colander. Allow to cool slightly and using the back of a spoon (or your hands if you dare) squeeze out some of the water.

In a food processor add walnuts and parmesan. Pulse until the mixture resembles a coarse meal.

Add the blanched kale and lemon juice. Pulse until the kale is broken up and nearly smooth. Using a spatula, scrape down the sides. Pulse again and while the food processor is running slowly add the water until the pesto reaches a creamy consistency.

Transfer kale pesto to a bowl and using a spoon stir in the olive oil until it’s completely absorbed. Add salt and pepper and stir again.

Sprinkle with red pepper flakes.

Spread on bread or use with pasta, rice or quinoa such as in my kale pesto quinoa bowl