Kale and Walnut Pesto- Great as a pasta sauce or topping for seafood or meat

1 bunch kale

1 tsp. olive oil plus 1/2 -3/4 cup olive oil

1 cup walnuts

1/2 cup Pecorino, grated

1 clove garlic

1/2-1 tsp. red pepper flakes

salt and pepper, to taste

Lightly steam the kale. Allow to cool and set aside while preparing the rest of the ingredients. In a skillet add the walnuts and the 1 tsp. olive oil. Toast the walnuts, stirring constantly until brown and fragrant. Place the steamed kale , the toasted walnuts, pecorino, red pepper flakes and  garlic clove in a bowl of a food processor fitted with a metal blade. Puree and slowly add the olive oil in a steady stream until the mixture is a smooth, creamy paste. Add additional olive oil for desired consistency. Stir in salt and pepper, to taste. The pesto can be frozen in an airtight container.