Fill a large pot with water, and bring to a boil. Blanch for 3 minutes; then remove and plunge into an ice bath (a second pot of cold, ice water) to halt the cooking process.

Drain your kale and spread out on a clean kitchen towel - blot away the moisture.

In your food processor, add your kale, almonds, garlic, salt, and optional jalapeño and parmesan - pulse until combined. Then slowly add in the olive oil while you puree the mixture until it's your desired consistency.

Add salt or more oil as needed based on preference - puree one last time, and then pour into a jar or airtight container and refrigerate until ready to enjoy.

If refrigerated, this pesto should keep for up to 7 days.