Kale Pesto
1. To make the kale pesto, blanch the kale in boiling water (submerge in boiling water for a minute, then remove into a bowl with ice water to stop cooking). Drain the kale and squeeze with a kitchen towel or paper towels to remove as much liquid as possible.

2. Place blanched kale, garlic, parmesan, and walnuts inside a food processor. Process until roughly chopped. Add the olive oil, lemon juice, salt, and pepper and grind until finely chopped. Taste and add more olive oil if the pesto feels too dry.

Roasted Potatoes
1. Preheat oven to 500 degrees F for crispy potatoes or 425 degrees F for regular roasted potatoes. Cut the fingerling potatoes lengthwise in half. Place inside a large pot and cover with cold water by 1 inch. Add 2 teaspoons of salt and vinegar. Bring to a boil and reduce to a simmer. Cook for about 5 minutes or until slightly tender. A knife inserted should be met with some resistance. Drain and remove into a bowl. Toss with olive oil, herbs, salt, and pepper. Use the teeth of a fork to scratch surfaces. For crispy potatoes, roast for 35 minutes flipping potatoes over in the middle. For regular potatoes, roast for 20-25 minutes and flip potatoes over every 10 minutes.

3. Dot or toss potatoes in kale pesto and serve immediately for crispy potatoes or warm for regular potatoes.