Note: I prefer this one with Parmesan instead of nuts.
1 medium bunch kale, stems removed
2 medium scallions, green parts only
2 cloves garlic
3 T. olive oil
juice of 1 lemon
1/4 C. grated Parmesan
salt and freshly ground black pepper, to taste
Steam the kale leaves for 2-3 minutes. Place all the ingredients in a food processor or blender and process until creamy and smooth. Store in a sealed container in the fridge for up to 1 week, or cover with a layer of oil and freeze.