This simple winter pesto made from kale, basil, Parmesan, and pine nuts goes perfectly with pasta, on bread, with fish and meat, and in vegetarian dishes. It combines the earthy, slightly bitter flavor of kale with the familiar aroma of basil and salty, savory Parmesan for a balanced sauce. The pesto is finished with a squeeze of lemon and olive oil for brightness and can be used as a spread, dip, or sauce for a variety of meals. A bit of toasted garlic and pine nuts adds a mild nuttiness that pairs well with both warm and cold dishes.