1 bunch fresh kale

3 cloves garlic or 3 garlic scapes

1/3 cup pecans, toasted

1/2 cup grated parmesan

1/4 cup extra virgin olive oil

2/3 cup ricotta (optional)

Place kale, garlic and pecans in a food processor fitted with the metal blade and pulse several times until kale is broken up to a manageable size. Add parmesan cheese and puree until blended, but still chunky. Drizzle in the olive oil, while the food processor is still on, until the mixture becomes the consistency of a thick pesto sauce. Transfer to a medium bowl and mix with the ricotta cheese.

1 bunch fresh kale

3 cloves garlic or 3 garlic scapes

1/3 cup pecans, toasted

1/2 cup grated parmesan

1/4 cup extra virgin olive oil

2/3 cup ricotta (optional)

Place kale, garlic and pecans in a food processor fitted with the metal blade and pulse several times until kale is broken up to a manageable size. Add parmesan cheese and puree until blended, but still chunky. Drizzle in the olive oil, while the food processor is still on, until the mixture becomes the consistency of a thick pesto sauce. Transfer to a medium bowl and mix with the ricotta cheese.