Pulse the kale, walnuts, garlic, and parmesan in a food processor until well chopped. With the food processor running on low, add the olive oil until well blended and smooth.
Store leftover kale pesto in a sealed jar for up to a week.
Notes
Try these ideas to enjoy pesto throughout the week:
Toss it on warm chickpeas or white beans for a quick warm bean salad.
Spread it onto crusty whole grain bread for a delicious toast!
Drizzle it over scrambled eggs or an omelet.
Add it to pasta with a few toasted walnuts or your favorite lean protein like chicken.