Ingredients

• 1 bunch lacinato (dinosaur) kale, stems removed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 1/4 cup habanero-infused extra-virgin olive oil
• 3 cloves garlic, minced
• 2 tablespoons Meyer lemon juice
• 2 pinches freshly ground black pepper
• 1 pinch kosher salt

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Instructions

1. Blend kale, Parmesan cheese, pine nuts, olive oil, garlic, lemon juice, black pepper, and kosher salt together in a food processor until mixture has a pesto consistency, 30 to 60 seconds.