Ingredients

• 1/3 cup walnuts
• 3 cups chopped kale
• Kosher salt
• 1/2 cup grated parmesan cheese
• 1/2 cup extra-virgin olive oil

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Instructions

1. Toast the walnuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
2. Add the kale and 1/4 teaspoon salt and pulse until finely chopped.
3. Add the parmesan and pulse to combine.
4. Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
5. Photograph by Kana Okada