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Pasta With Kale and Walnut Pesto
- 1/3 cup plus 2 tablespoons walnuts
- 1 bunch kale, thick stems discarded and leaves torn (about 12 cups)
- 1 cup grated pecorino (2 ounces), plus more for serving
- 1 small clove garlic
- 1/2 cup kosher salt and black pepper
- 3/4 pound olive oil
Directions:View on Real Simple
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