📖 Instructions

1. Get your kale ready: Wash the kale thoroughly. Remove the tough stems and roughly chop the leaves. Trust me; nobody wants a chewy stem in their pesto.
2. Blanch the kale (optional, but recommended): Bring a pot of salted water to a boil. Toss in the chopped kale and blanch for about 1 minute, until it turns bright green. Immediately transfer it to an ice bath to stop the cooking process. This helps to mellow out the kale's bitterness and keeps the pesto a vibrant green. Drain well and squeeze out any excess water. Like, *really* squeeze. Nobody likes watery pesto.
3. Toast the nuts: In a dry skillet over medium heat, toast the pine nuts (or your nut of choice) for 3-5 minutes, until they're golden brown and fragrant. Watch them closely – they burn easily!
4. Make the pesto: In a food processor, combine the blanched kale, toasted nuts, garlic, Parmesan cheese (if using), lemon juice, and olive oil. Pulse until the mixture is finely chopped but not completely smooth. You want a little bit of texture.
5. Season the pesto: Taste the pesto and add salt and pepper to taste. Don't be afraid to be generous with the seasoning – it really brings out the flavors.
6. Cook the rice: Cook the rice according to package directions. I usually use a rice cooker because I'm lazy, but a pot on the stove works just fine too. Remember to rinse the rice before cooking to remove excess starch.
7. Combine and serve: Once the rice is cooked, fluff it with a fork and stir in the kale pesto. Start with a little pesto and add more to taste. You want the rice to be nicely coated, but not drowning in pesto.
8. Garnish and enjoy: Serve the kale pesto rice immediately. Garnish with extra toasted pine nuts, a sprinkle of Parmesan cheese (if using), and a lemon wedge, if desired. And that's it! Dig in and enjoy your healthy, delicious, and vibrant meal.