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  • 1 whole head of garlic
  • 1/4 cup EVOO Extra Virgin Olive Oil, plus additional for drizzling
  • Salt and pepper
  • 1 pound spaghetti
  • 1 bunch kale, thick stems removed and discarded, leaves shredded
  • 1/3 cup grated Pecorino Romano cheese (a generous handful), plus more for serving
  • Juice of 1 lemon
  • 1 tablespoon Dijon mustard
  • 1 teaspoon anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons pine nuts, toasted


Serves: 4


Preheat oven to 400F degrees.

Cut end off garlic bulb, exposing the tops of the cloves. Place on a piece of foil, drizzle with EVOO, salt and pepper. Wrap garlic up in the foil and roast 45-50 minutes. Let cool then squish out the garlic cloves from the skins into a food processor.

While the garlic is roasting, bring a large pot of water to a boil. Salt it, add the spaghetti and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.

Bring another large pot of water to a boil. Add salt and add kale cook for about a minute, drain and squeeze dry.

Add the kale, cheese, lemon juice, mustard, anchovy paste and Worcestershire sauce into a food processor with the garlic cloves and pure. Season with pepper. Add the pine nuts and about 1/4 cup EVOO. Process, streaming in additional EVOO to form a thick pesto; season with salt.

In a pasta bowl, combine the pasta, pesto and reserved pasta cooking water; toss to combine. Serve with more cheese at the table.