1/2cupgrated Parmigiano Reggiano or Grana Padano cheese
Instructions
Halve the onion, end to end, and cut in thin slices. Roughly chop the garlic. Heat ¼ cup of the olive oil in a large sauté pan. Saute the onion over medium-high heat until it softens and turns golden brown, about 15 minutes; reduce the heat if there seems to be a danger of burning. Stir in half of the garlic during the last few minutes of cooking.
Meanwhile, fill a large saucepan about two-thirds full with water and bring to a boil. Strip off the kale leaves, discarding the stems. Shred by cutting crosswise with a large knife (you should have about 8 packed cups). Add the kale to the boiling water and cook until wilted and tender, 3 to 5 minutes (depending on the size and freshness of the kale). Drain and cool.
Combine the kale, onions and garlic, the remaining raw garlic, walnuts, salt, pepper and remaining ¾ cup olive oil in a food processor bowl. Puree until the mixture is homogeneous but the texture is slightly chunky.
Scrape the pesto into a bowl. With a spatula, fold in the cheese. Chill or freeze any of the pesto you don't use immediately.