Roasted Garlic Kale Almond Pesto with Parmesan

Steps

1. Preheat the oven to 400°F (200°C).
2. Set the garlic head on a square of foil, drizzle with about one-sixth of the olive oil, wrap it tightly and roast for 35–40 minutes, until the cloves are soft and golden.
3. While the garlic roasts, spread the almonds on a small baking sheet and toast them in the same oven for 6–8 minutes, until fragrant; let cool.
4. While the garlic finishes, bring a small pot of water to a boil, blanch the kale for 1 minute, then drain, rinse under cold running water and squeeze it dry.
5. Let the roasted garlic cool for 5 minutes, then squeeze the soft cloves out of their skins into a food processor or blender.
6. Add the toasted almonds to the garlic and pulse until finely chopped.
7. Add the kale, basil, parmesan, lemon juice, black pepper and red pepper flakes, and pulse until coarsely chopped.
8. With the machine running, pour in the remaining olive oil (the other five-sixths), then the cold water, and blend until a thick, slightly coarse pesto forms, scraping down the sides once.
9. Toss the pesto with hot drained pasta, loosening it with a splash of the pasta cooking water if needed; store leftovers in the fridge, covered, for up to 3 days.