Roasted Garlic and Kale Pesto

1 small head of garlic

1 T olive oil

Salt and pepper

I large bunch Lacinto kale, washed and dried, stems removed and chopped in large pieces

1/3 cup chopped walnuts

1 cup shredded Parmesan cheese

1/2 cup olive oil

2 T lemon juice

1 teaspoon salt

1/2 teaspoon pepper

Preheat the oven to 375°F. Place a 12x12 piece foil on a baking sheet.  Pour 1 T olive oil into center of sheet and season with salt and pepper. Cut the stem end off the head of garlic and place cut side down in the olive oil.  Tent the foil around the head of garlic and seal all edges.  Bake for 35 minutes.  Remove from oven and open foil to cool.

Add all ingredients together in a food processor or blender.  Blend until desired consistency, adding more olive oil as needed.

Serve over your favorite pasta.