in a food processor fitted with a metal “s'“ blade, combine the avocado, basil, kale,
pine nuts, lemon juice, and 2 garlic cloves.
Cover with the fitted lid, and blend; with the processor on, drizzle in the olive oil
until incorporated. stop the machine and scrape down the sides, add salt and
pepper to taste and blend again until smooth and creamy. taste and add more
salt, pepper, and/or lemon juice if necessary.
Cook pasta according to the instructions on the box until al dente (don’t forget to
skim 1/4 cup of the pasta water from the pot before you drain the pasta). Drain the
pasta and run it under cool water. While the pasta is draining, whisk together the
1/2 cup of pesto with the 1/4 cup of pasta water in a serving bowl until combined.
add the pasta and toss until completely covered in the pesto.
taste and add more salt if necessary, top with arugula, and pine nuts, then serve
while hot. (store leftover pesto in a lidded container in the fridge for up to 4 days.)