~from Savoring Time in the Kitchen
Yield: 1 cup pesto
1/3 cup walnuts
3 cups chopped organic kale, thick stems and veins removed (you could also use arugula)
1 clove of minced garlic – or 1 tablespoon of chopped garlic scape, if available
¼ teaspoon red pepper flakes
Kosher salt
3/4 cup grated parmesan cheese (divided)
1/2 cup extra-virgin olive oil
1 pound of pasta of your choice
½ cup of pasta cooking water, reserved
Toast the walnuts in a preheated 350F degree oven until lightly browned and fragrant – about 5-7 minutes. Cool completely.
In a food processor with steel blade, pulse the walnuts until finely ground.
Add the kale, garlic (or chopped garlic scapes) and 1/4 teaspoon salt and pulse until finely chopped.
Add ½ cup grated Parmesan and pulse to combine.
Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl. This will yield about 1 cup of pesto. Refrigerate until ready to use.
Prepare pasta according to package directions. Remove ½ cup of the cooking liquid before draining.
Add cooked pasta to a large bowl and add kale pesto to taste (roughly 1/2 cup per pound of pasta).
Add additional grated Parmesan to taste and enough reserved pasta cooking water to make a creamy sauce.
Serve immediately.
Adapted from Food Network