Ingredients:

• 3 cups Tuscan Kale washed, destemed and chopped

• 1 1/4 cups cups Olive Oil

• 5 Garlic cloves chopped

• 1 cup Pistachios

• 1 1/4 cups shredded parmesan cheese

• 8 oz spaghetti pasta

Directions:

1. Put the Tuscan Kale, olive oil, garlic, pistachios, and parmesan cheese in a magic bullet and blender and blend until smooth approximately for a couple minutes.

2. Put water in a pot and bring to a boil. Place pasta in pot and boil until cooked al dente.

3. Drain pasta from pot and let cool. Add pesto and chop with pistachios and parmesan.