Pulse the garlic in a food processor until finely chopped, then add the kale, walnuts, and Parmesan cheese. Pulse until chopped, turning off periodically and removing the top to press the kale down toward the blade if necessary.
With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce. Add the lemon juice and pulse a couple more times.
Add salt and pepper to taste.
Recipe by Kitchen Treaty at http://www.kitchentreaty.com/white-bean-kale-pesto-dip/