- 1/2 lb, orecchiette pasta
- 3/4 cup, chopped kale
- 1 1/4 cup, basil leaves – packed
- 2 tbsp, pinenuts
- 1 oz, parmesan (about a square inch chunk of parmesan) – plus more for garnish
- 1/2 tsp, kosher salt
- 1/3 cup, il Fustino Garlic Olive Oil
Boil pasta per package instructions.
In a high powered blender, pulse together the kale, basil, pine nuts, parmesan and salt. With the blender set to low, stream in garlic olive oil until pesto comes together.
Season with more salt to taste.
Drain cooked pasta and toss with pesto.
Garnish with more parmesan and enjoy!