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1 Box Porcini Trumpets
1 Garlic clove, crushed
1 Tbsp Lemon Juice
1/2 cup Olive Oil
1/4 cup Almonds, roughly chopped and toasted
2 cups packed torn Kale leaves, stems removed
Pepper
Salt
Bring a large pot of salted water to a boil and blanch kale for about 1 minute. Drain and rinse with cold water to cool; wring dry in a clean kitchen towel. Add to a processor or blender with garlic, Parmesan, and almonds, and pulse until coarsely chopped. With motor running, add oil in a steady stream and process to a coarse purée. Add lemon juice and season with salt and pepper. Bring the same pot of water back to a boil and cook porcini trumpets for 7 minutes. Drain and toss with pesto.
