If your almonds aren't roasted yet, chop slightly and roast in a 350 degree oven for about 10 minutes. Allow to cool before making the pesto.
In a food processor, combine kale, basil, almonds, garlic, lemon juice and salt. Combine until a chunky mass is made. You may have to stop the motor and scrap the sides down a few times. If it feels like you're spinning your wheels, move on to the next step.
Add cheese. Place lid back on and remove the little plug on the lid. Turn on the motor and slowly pour the olive oil into the food processor through the open spot in the lid.
Process until desired consistency.
Keeps in the fridge for a week or you can freeze it for up to 3 months.