garlic rosemary steaks with kale walnut pesto

INGREDIENTS

peeled cloves garlic, divided

1 1/2 tsp

coarse kosher salt, divided

1 tsp

fresh chopped rosemary

1-inch grass-fed rib eye steaks

4 cups

clean kale leaves

1 cup

clean loosely packed basil leaves

3 tbsp

extra-virgin olive oil

1/4 cup

walnuts

1/4 cup

shredded Pecorino Romano

lemon wedges for serving