Place peeled garlic and shallot in boiling water for 3 minutes.
Remove garlic and shallots form water and dry on a clean kitchen towel.
Working quickly place kale in boiling water swirl, and immediately remove. These steps help mellow out the sharp/bitter bite of garlic, shallot, and raw kale.
Place blanched kale in a cloth lined colander to drain excess water.
Add kale and remaining ingredients (except olive oil) to the bowl of a food processor. Pulse a few times and then turn it on.
While it is processing drizzle olive oil into the container. You are looking for a choppy/creamy consistency.
Notes
Chef tip: Feel free to taste & make your own adjustments! I like to make a double batch and freeze in small containers for quick meals in the future. Serving Suggestions: Use pesto on zucchini noodles, shrimp, chicken, or even vegetables.