In a dry skillet over medium heat, toast 1/2 cup of walnuts for about 4-5 minutes, stirring frequently until fragrant and slightly golden.

While walnuts cool, wash and chop 2 cups of dino kale and 1 cup of basil leaves, and grate 1/2 cup of parmesan cheese.

In a food processor, combine 2 cloves of minced garlic and half of the toasted walnuts. Pulse until minced, then add kale, basil, parmesan, olive oil, lemon juice, and salt. Process until creamy.

Bring a large pot of salted water to a boil, cook pappardelle according to package instructions (about 8-10 minutes for al dente), and reserve 1/3 cup of pasta water before draining.

In a large bowl, combine drained pappardelle with the kale pesto, adding reserved pasta water to achieve desired consistency. Toss in remaining walnuts.

Transfer to serving platters, garnish with remaining walnuts and a drizzle of olive oil before serving.