Rinse and pat dry the kale, cut out the tough inner stem and discard, chop the leaves.  Toast the walnuts - preheat oven to 350 degrees.  Line a baking sheet with foil for easy clean-up, bake walnuts 4 - 6 minutes until they begin to brown, watch closely.

Pulse kale and walnuts in a food processor,  Stir frequently and add olive oil slowly.  It took me many pluses and olive oil to incorporate all of the kale.  Once the kale is all pulsed, add the remaining ingredients and pulse until all is incorporated.  Remove to a storage container, drizzle top with olive oil and refrigerate until serving.  You can also freeze pesto in ice cubes trays to bring out and use as needed.  Delicious on pasta.