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  • 1 cup packed kale leaves (or spinach leaves) stems removed
  • ½ cup packed parsley
  • ½ cup grated Parmesan
  • 2 cloves garlic
  • ¼ cup toasted pecans
  • ¼ teaspoon salt
  • 12 teaspoons lemon juice
  • ½2/3 cup olive oil
  • For serving:
  • 8 ounces spaghettini or spaghetti


  1. Combine the kale and pecans in a food chopper or processor and pulse until finely chopped. Add all other ingredients except oil and pulse until coarse paste forms.
  2. Add oil a little at a time until desired consistency is reached.
  3. Cook pasta as directed.
  4. Before draining, dip out about a cup of pasta cooking water and set aside.
  5. Drain pasta and put into a large bowl. Add pesto and ½ cup pasta water. Toss with tongs until coated, adding a little more water if necessary.

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