Kale Pesto

• 1 bunch lacinato kale, stems removed
• 3 cloves garlic, peeled
• 2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup extra-virgin olive oil
• 8 sheets or 12 ounces yuba, cut into thin strips
• 1/4 cup pine nuts, toasted

1. Blanch the kale and 2 cloves of the garlic in salted boiling water, 3 minutes. Drain. Transfer to a food processor and purée with the remaining garlic, salt, pepper and olive oil. Toss pesto with yuba strips and top with the pine nuts.