½cup(50grams)parmesan cheesegrated, sub 3 tbsp nutritional yeast flake
¼cup(60grams)cold water
1tablespoon(15grams)lemon juice
½teaspoonsalt
¼cup(55grams)extra virgin olive oil
MAKE PESTO
Rinse kale, pat it dry, chop it up, and discard woodier stems.To a food processor, add chopped kale, garlic, almonds, olive oil, parmesan, water, lemon juice, and salt.Pulse until finely chopped; scrape down sides if necessary.
Add oil and pulse a few more times until you reach your desired consistency and texture. Taste and adjust for salt.Don't blend continuously; the oil might turn bitter if you do so.
TOSS WITH PASTA
Boil the pasta al dente in a large pot of salted water.When the pasta is ready, reserve two cups of pasta water and drain the pasta.
Add pasta to a large mixing bowl, pour in about ¾ of the kale pesto.Add half a cup of reserved pasta water and toss with until thoroughly combined.Add more pasta water or more pesto if desired. Store leftover pesto in the fridge.
Serve as is, with a drizzle of olive oil, some grated parmesan, or grated lemon zest.