Let us do some important facts first:
Kale is called Grünkohl in Germany, it has been traditionally eaten with sausages (Pinkel) in the north for ages and is NOT considered a pretentious vegetable, regardless of what our friends in America or England think.
I took the recipe from Jack’s Guardian post but would advise against reading the comments underneath it or other Jack’s recipes there, lest you need your daily doses of human stupidity to feel better about yourself.
Another word of warning (funny thing, a food post containing so many warnings): This is probably not a vegetarian dish, because at least one unweaned calf might have had to die to deliver rennet for the Parmigiano I used. I don’t intend to forget that.
As I said, you can find the exact recipe for this delicious pesto over at Guardian – I took all the quantities as it fancieth me and only approximately as Jack has intended.
I am not really fond of lemons, but if you have a veggie that’s full of iron and you add cheese (or other diary products) to it, you might as well add some vitamin C to get that iron to really do its work in your body. Otherwise, it may not or not really well. Anyway, some lemon does not seem to hurt this extraordinary pesto I get too eat all alone cause my husband shudders whenever “roher Grünkohl” (raw kale) is mentioned.
Thank you, Jack, I knew it would be a great pesto and it really is :-).