Preheat your oven to 350°F and place the ¼ cup pine nuts on a small baking tray. Toast the pine nuts in the oven for 5-7 minutes, giving the try a little shake halfway through to flip the pine nuts onto the other side.  Remove from the oven once they are lightly toasted and set aside to cool.

Bring a large pot of water to a boil. While waiting for the water to boil, add ice and cold water to a large bowl and set aside to use as your ice bath. Once the water is boiling, place the 3 cups of chopped kale into the water, giving it one stir to ensure all pieces of kale are fully submerged. Let the kale cook in the boiling water for 1 minute (keep an eye on the clock) and remove with a stainless steel spider. Immediately place into the ice bath to cool and stop the cooking process.

Let the kale cool completely in the ice bath and the remove and place on a paper towel.  Squeeze out any excess water and set aside.

In a food processor, add the ¼ cup toasted pine nuts, 1 cup fresh basil leaves, and 3 cloves of garlic. Pulse on high until the ingredients are completely melded together and paste-like.

Add the ½ cup plus 1 tablespoon olive oil, the juice and zest of one medium lemon, ½ cup parmesan cheese, the blanched kale, and salt and pepper to taste.  Pulse on high until the ingredients are broken down and sauce like.  Taste and add more salt and pepper if needed.  

Serve immediately or transfer to an air-tight and keep in the refrigerator for up to 5 days.  Enjoy!