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Preheat oven to 425°F. Cut off the top of the head of garlic and place on a piece of foil. Drizzle 2 tablespoons olive oil over the exposed garlic cloves and season with salt and pepper. Wrap tightly and roast for 40-45 minutes or until brown and caramelized. Cool and reserve.
In a food processor, lightly pulse pistachios. Remove 1/4 cup of pistachios and reserve. Add kale or spinach, basil, roasted garlic, Parmigiano-Reggiano, salt and pepper, and process until combined and almost smooth.