20 Mins

• 1 pack Spaghetti or other Pasta
• 1 bunch Lacinato Kale, stems removed, washed and patted dry
• 1 cup Extra Virgin Olive Oil (or enough until you get desired consistency)
• 1 Garlic Clove
• 2/3 cup Grated Pecorino or Parmigiano
• 1/2 cup Raw Walnuts
• Sea Salt and Pepper 

Bring small pot salted water to boil. Cook pasta according to package directions. 

Place kale and garlic in food processor and mix until kale is finely chopped. Add walnuts and process again until nuts are chopped. Add cheese, pulse again; then start adding olive oil while food processor runs on low. Taste and adjust seasoning with sea salt and ground pepper. Eat immediately or store in glass jar in fridge 4 days.

Drain pasta, reserving ½ cup pasta water. Toss pasta with pesto, 1 tablespoon at a time, until well coated. Slowly add a bit of pasta water to loosen up sauce, if desired.