By Marjory Sweet

Easy to scale up and a good way to brighten up all kinds of pantry cooking: beans, grains, dried pasta, eggs. also keeps well for several days.

Ingredients//
1 lb any variety kale (stems removed)
2 bunches flat-leaf parsley (stems removed)
3-4 cloves garlic, peeled and smashed
3/4-1 cup olive oil
zest of one lemon
kosher salt to taste

Directions//
1. bring a salted pot of water to a boil
2. add kale leaves and blanch for 1 to 2 minutes, until soft but still bright green
3. chop kale and set aside
4. add smashed garlic cloves and olive oil to the bowl of a food processor and blend until very smooth. the sauce should look thickened and pale yellow.
5. add blanched kale, parsley leaves, lemon zest and a generous pinch of salt to the garlic/oil
6. pulse several times until the mixture is cohesive but not pureed. it should glide easily off a spoon, but you should still be able to see distinct flecks of green. add more oil as needed, and salt to taste.