Makes about 2 cups pesto.
1 bunch kale
1 ounce Parmesan cheese, grated, or 2 ounces toasted pistachios
¼ cup oil of your choice
1–3 teaspoons red wine vinegar, to taste
Salt and pepper, to taste
Strip the leaves from your stems. Use the leaves in salad or a sauté. Cut the stems crosswise into ½-inch pieces. Bring a 4-quart pot of salted water to a boil. Boil the stems for 3 minutes, until bright green and tender, but not soggy. Drain well.
Put the greens into a food processor or blender and process until the greens are finely chopped. Add the cheese or nuts and drizzle in the oil, continuing to process, until the mixture forms a smooth paste. Add a little water if the pesto feels too thick. Taste and add acid and salt and pepper to taste.