Fill a large pot with water and bring to a boil. Add kale to the boiling water and remove with a slotted spoon or thongs after 30 seconds. Transfer immediately to a bowl of ice water. Drain and dry kale on paper towels.
Using a food processor add kale, walnuts, garlic, lemon juice and zest and romano cheese. Pulse until combined. With the food processor running drizzle in the olive oil, add in S&P. Pulse, stopping to scrape down sides with a spatula until fully incorporated and broken down. Store in an airtight container in the fridge for up to 10 days.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/lemon-kale-pesto/