Kale Stem Pesto

Gather the stems from about 1 large bunch of kale — you want roughly 2 cups of stems. Give them a good rinse under cold water and pat them dry.

Chop the stems into roughly 1-inch pieces so your food processor or blender doesn't have to work too hard.

Toast ¼ cup of pine nuts in a dry skillet over medium-low heat for 2 to 3 minutes, shaking the pan frequently, until they are golden and fragrant. Watch them closely — they go from golden to burnt very quickly. Let them cool slightly.

Add the kale stem pieces, toasted pine nuts, 2 cloves of garlic (peeled), ½ cup of freshly grated parmesan cheese, and the zest and juice of 1 lemon to your food processor.

Pulse several times until everything is roughly chopped and starting to come together.

With the processor running, drizzle in ½ cup of good olive oil through the feed tube in a slow, steady stream. This emulsifies the pesto into a smooth, cohesive sauce.

Stop and scrape down the sides with a spatula. Process again for another 15 to 20 seconds until you reach your preferred consistency — some people like it chunky, some silky smooth. Both are correct.

Taste and season with salt and black pepper. Taste again. Add more lemon juice if it needs brightness, more parmesan if it needs depth.

Serve immediately tossed with pasta, spread on toast, dolloped on roasted vegetables, or stirred into soup. It pairs with basically everything.

Store leftovers in a jar with a thin layer of olive oil on top to prevent browning. It keeps in the fridge for up to a week.