Kale and Walnut Pesto

• 1 medium bunch kale, center ribs and stems removed
• Kosher salt
• 1 garlic clove, crushed
• 1/4 cup finely grated Parmesan
• 1/4 cup walnuts, toasted
• 1/2 cup olive oil
• 1 tablespoon (or more) fresh lemon juice
• Freshly ground black pepper

Blanch kale in a large pot of boiling salted water, about 1 minute. Dunk in ice water to stop cooking process; wring dry in a clean kitchen towel. Transfer to a food processor, add garlic, Parmesan, and walnuts, and pulse until coarsely chopped. With motor running, add oil in a steady stream and process to a coarse purée. Add lemon juice and season with salt and pepper.