Our 5 y.o., Audrey, gave me an "A with three pluses" for this radioactive green pesto. She and Vivienne ate blanched string beans coated with it heartily for snack. We toasted the pine nuts to bring out its flavor. Because pine nuts are small and have high oil, take care since they go from flavorful to burnt real quick.
1/2 bunch of kale leaves, washed and de-stemmed
1-2 garlic cloves, chopped finely
1/2 pine nuts or sunflower seeds, toasted
1/2 cup EVOO
1/2 cup of grated parmesan cheese
Sea salt and pepper
Bring a pot of water to a boil. Season the water well with salt. Blanch kale for a few minutes. Reserve salted water to adjust consistency of pesto.
In a food processor or blender, blitz kale, garlic and toasted pine nuts. Slowly add the olive oil and water until you achieve desired consistency.
Stir in grated parmesan. Adjust with salt if needed. Season pepper to taste.