•Recently, I’ve been increasing the amount of lemon juice to 2 tablespoons for a slightly brighter flavor. Feel free to taste and add an extra tablespoon if desired. (Note that the flavors will meld and improve as the pesto sits.)
•For a slightly different flavor, you could replace 1 cup of the kale with basil-or even try half spinach, half kale.
•The pesto will keep in the refrigerator for at least a week and freezes very well. To slow browning when storing in the refrigerator, place a slice of peeled, raw onion on the surface of the pesto before covering. Note that browning is caused by natural oxidation but does not negatively affect flavor or mean that the pesto is bad.
•Thicker pesto works well as a spread. If you’d like to thin it for other uses, pasta cooking water works especially well, as does chicken or vegetable broth, additional olive oil, a bit of white wine, or even plain water. (Tip: hot liquid is easier to stir in when pesto is cold.) When thinning with water, you may wish to add an extra pinch or two of salt, to taste.