This time, I decided to try a different twist on kale pesto, adding 1/3 c. pistachios and some lemon zest (a little over 1/2 lemon's worth) to a large bunch of kale that had been blanched for two minutes.
To the kale, lemon zest and pistachios, I added some olive oil, salt, a bit of the kale blanching water, and then some pasta water when it turned out that I hadn't saved enough kale blanching water.
Note that I didn't add any cheese to this pesto. If you've read more than a couple of my posts, you know that I like cheese and tend to put it in everything I make. However, I wanted to try a lighter pesto this time. It came out well, even without cheese. The lemon zest added a nice brightness to the kale.
Forget kale chips. Make kale pesto.