Categories: Pasta

Ingredients

• Kosher salt
• 1 lb. spaghetti
• 1/3 cup walnuts
• 1 bunch kale, stems removed, leaves chopped
• 1 tsp chopped garlic
• 1/2 cup grated Parmesan
• 1/2 cup olive oil

Directions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as directed. Drain.

2. Meanwhile, toast the walnuts in a dry skillet over medium heat until lightly browned; let cool. Pulse in a food processor until finely ground.

3. Add the kale, garlic and 1/4 tsp salt to the food processor and pulse until finely chopped. Add the Parmesan and pulse to combine. Slowly pour in the olive oil, pulsing to combine.

4. Toss half of the pesto with the spaghetti in a serving bowl. Refrigerate the remaining pesto for another use.

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