Fill a boiling pot with water, when boiling add salt, stir, taste if the water is well seasoned with salt. Add the kale, stir for 20 seconds or until wilted. Remove from the heat and completely drained the water. Set aside. 

Heat a pan with oil, add the garlic, stir for 15 seconds or until the garlic is lightly toasted, be careful not to burn them. Remove the garlic from the heat, save the oil and set them aside.  

In a food processor, add the kale, garlic, Parmesan cheese, salt, and pepper. Pulse for 30 seconds or until finely chopped. Turn the food processor to low and slowly pour the infused garlic oil into the feed hole. Process until smooth. 

In a bowl, combine zucchini, romaine lettuce, peas and red onion. Pour the kale pesto, stir, toss to coat. Sprinkle a little Parmesan if desired.