Directions for the Pesto:
Remove and discard kale stems and put the leaves in boiling water for 45 seconds. Remove and rinse with cold water. Shape kale into a ball and squeeze out all the excess water.
In a food processor, add lemon zest, juice, salt, nutmeg, garlic and pecans. Pulse until coarsely chopped. Add the kale and pulse while adding olive oil until just mixed. Serve on toasted bread.