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
1–2 teaspoons lemon juice
½–2/3 cup olive oil
For serving:
8 ounces spaghettini or spaghetti
Instructions
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.
Add oil a little at a time until desired consistency is reached.
Cook pasta as directed.
Before draining, dip out about a cup of pasta cooking water and set aside.
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.