1 bunch of kale, any type (curly, Lacinato, Red Russian, etc.)
3/4 cup of whole almonds or hazelnuts
1/2 cup Gorgonzola cheese
juice of 1/2 lemon
1/2 cup olive oil
alderwood smoked sea salt, black pepper to taste
De-stem the kale, chop roughly and combine in food processor with almonds, cheese, lemon juice. While the processor is running, drizzle in olive oil until the pesto reaches desired consistency. Add alderwood smoked salt (or other sea salt) and black pepper to taste.
Note: after writing out this recipe and looking through the Creative Commons for an image (because our kale pesto was immediately consumed) I came across a few other recipes for Kale Almond Pesto, but none using Gorgonzola. I used this cheese because we were out of Pecorino Romano, and I used almonds because we were out of walnuts (and pine nuts are too expensive.) Later we tried hazelnuts, and they were even better. It was a fortuitous coincidence however: one of the best pestos to come out of our kitchen. Next time I’ll take a photo.