Write-Down-the-Recipe Orange Kale Pesto

Today we made our usual pesto (inspired by these recipes), with an improvised wintery twist -- kale for the basil or parsley, and orange peel instead of lemon.

We weren't even done eating before I was instructed to write down the recipe.

Orange Kale Pesto

1 large bunch kale
1/8 cup almonds
2 cloves garlic
Peel of 1 clementine
Salt
1/2 cup olive oil
1/4 cup grated Parmesan

1. Remove stems from kale. Blanch the kale: Add the leaves to a pot of boiling water, allow to cook for 6 to 8 minutes, and then drain and rinse with cold water. Squeeze out as much water as possible.
2. Combine almonds, garlic, clementine peel, and a pinch of salt in your food processor bowl. Process until finely ground.
3. Add drained kale to food processor bowl. Process until smooth.
4. With the food processor running, gradually drizzle in the olive oil. Add Parmesan and more salt, to taste, and process until combined.

Serve on bread or over pasta.