Pesto sauce was originally made with a mortar and pestle hence the word pesto, from the verb pestare – “to crush”. Pesto alla Genovese is the pesto most are familiar with made with pine nuts. Pesto di Noci is not as common but a great alternative to the traditional made with walnuts. Not only does this provide a different flavor but, more importantly, an inexpensive option.  I changed it up a bit and instead of basil I used baby kale for an added kick of nutrients and to make myself feel a little less guilty about the pasta! 

Pesto is very versatile and you can experiment with the ingredients. For Easter, I made a mint pesto to serve as a sauce for grilled baby lamb chops. You could try pine nuts and baby kale, walnuts and basil or even try mixing the nuts together. 

2 cups basil

1/2 cup toasted walnuts

1/3-1/2 cup oil

1/3 cup grated cheese

1 medium garlic clove

To toast the walnuts, place on a cookie sheet and bake at 400 degrees for around 10 minutes. You will start to smell the walnuts as they are toasting which is so delicious! 

Place baby kale, walnuts, cheese and garlic in a food processor or blender and pulse to break down ingredients. Slowly add olive oil until the mixture becomes a creamy paste. 

If serving over pasta,  Cook pasta according to package directions, reserving 1 cup of pasta water. 
Mix pesto sauce with pasta, if you prefer your pasta to be more moist you can slowly add the reserved pasta water.

Serve with grated cheese.