Kale & Almond Pesto

Kale & Almond Pesto

1/2 cup almonds, lightly toasted
1 large garlic clove, smashed
about 3 cups chopped kale
1/4 cup grated Pecorino cheese
1 cup extra virgin olive oil
hefty shakes of salt and freshly ground pepper, to taste

In a food processor, pulse smashed garlic clove until chopped finely (about less than a minute). Add kale, toasted almonds and Pecorino cheese until combined, stopping to push down the kale on the sides a couple times.

With the food processor running on low, add olive oil in a steady stream until you get the consistency you want.

Add salt and pepper; taste; adjust as you like.