Makes 2 cups of pesto, enough for 8-10 sandwiches or 1 pound of pasta.
For the pesto:
1/2 cup slivered almonds
3 large cloves garlic, trimmed and roughly chopped
4 cups roughly chopped kale leaves
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup extra virgin olive oil, or more to taste
For the sandwiches (per sandwich):
2 slices of crusty bread
2-3 Tbsp kale pesto (above)
4 slices of fontina cheese (use any cheese you like)
1 thick slice of beefsteak tomato
Place the almonds and garlic in the work bowl of a food processor fitted with the metal blade. Pulse 10 times, until the almonds and garlic resemble coarse meal. Add the remaining pesto ingredients, and process until the pesto is the consistency you like. If you wish, add more olive oil to make a smoother sauce.
To assemble the sandwiches, toast the bread in a toaster or on a grill. Spread pesto on one slice, and top with cheese and a slice of tomato.