Adapted from a recipe in Saveur magazine. Have you tried making pesto with kale? Delicious. And no telling how long kale will still be coming in, so enjoy while you can. Blanching the kale keeps the pesto a bright green. Not entirely necessary, but a nice touch.
1 large bunch kale, trimmed 4 cloves garlic 1 cup extra-virgin olive oil, divided 1 teaspoon salt 1 pound dried farfalle 1 1/2 cups grated Parmigiano-Reggiano Kosher salt and freshly ground black pepper, to taste
Bring a pot of salted water to a boil. Add kale and 2 cloves garlic; cook until bright green, 3–4 minutes. Drain; transfer kale and garlic to a food processor; pulse to a purée. Pour in 1/4 cup of the oil while pulsing to form a pesto; transfer to a bowl.
Crush remaining 2 garlic cloves with sea salt; stir into pesto with ¼ cup of the oil.
Bring a large pot of salted water to a boil; add farfalle; cook until al dente, 10 minutes. Drain; add pasta to bowl of pesto. Fold in Parmigiano-Reggiano, remaining ½ cup of oil, and salt and pepper.