Bring a large pot of unsalted water to a boil and blanch kale leaves for about 5 to 8 minutes.
Drain the greens, rinse them under cold water to maintain the color and squeeze out some of the liquid. Be careful to preserve some of the moisture.
In a food processor, blend kale leaves, pine nuts, almonds, garlic, and grated cheese.
While blending, drizzle the olive oil on top of the other ingredients until you reach the desired consistency. Season with salt, lemon juice and, if you like, some chili flakes.