Serve with:
- Hand Cut
- All Hand Formed
- Classic Ravioli
- Corzetti Stampati
- Farfalle
- Lasagne
- Meyer Lemon & Herb Ricotta Gnocchi Dough
- Ricotta Gnocchi Dough
- Capunti
- Cavatelli
- Orecchiette
Ingredients
- ½ cup (55 grams) raw walnuts
- 2 ounces (55 grams; about ½ bunch) Tuscan (lacinato) kale
- 2 medium garlic cloves, roughly chopped
- Kosher salt
- 2 ounces (55 grams; about 2 cups) baby arugula
- Juice of ½ lemon, plus more to taste
- ½ cup (120 ml) mild-flavored extra-virgin olive oil, divided
- 1 ounce (30 grams) finely grated Parmigiano-Reggiano, plus more for serving
Directions
- Heat the oven to 375°F/190°C. Spread the walnuts on a small foil-lined sheet pan. Toast in the oven until golden and fragrant, watching closely, 8 to 10 minutes. Let cool.
- Remove the stems and ribs from the kale and reserve for another use. Roughly chop the leaves.
- Add the walnuts, garlic, and a pinch of salt to the bowl of a food processor. Pulse, scraping down the sides and bottom of the bowl as needed, until they form a coarse paste. Add the kale, arugula, lemon juice, another pinch of salt, and half of the oil. Pulse until the greens are finely chopped and the mixture is creamy but still has some texture.
- Transfer the pesto to a bowl and fold in the cheese. Slowly stream in the remaining oil, mixing constantly, until creamy. Season to taste with salt and add more cheese and/or lemon juice if you’d like.
- Cook your pasta of choice to your liking and transfer it directly to a large, heatproof (preferably metal) mixing bowl (or drain it first and reserve 1 cup (240 ml) pasta cooking water). Spoon the pesto over the pasta and toss well until luscious and creamy, loosening with cooking water as needed. Divide among bowls and serve with more grated cheese.