If you talk to pesto purists, they'll always say that basil, pine nuts and pecorino Romano are essential ingredients to this herby and nutty delight. While I'm all for sticking to the classics, I also love to change things up according to what's in season.

This easy pesto has a base component that will drive you crazy (in a great way) and lead you to a better understanding of how to intuitively up your simple pasta game. Featuring a cruciferous vegetable that's become a buzzworthy refrigerator staple nowadays, the pesto uses kale as an unexpected hearty base, which when blended with buttery almonds and pecorino Romano, becomes an unparalleled addition to pastas, sandwiches and pizzas.

Once you understand the ratios for making pesto, the sky's the limit on variations. Another one of my favorite combinations is walnuts and broccoli rabe, but feel free to run wild with other adaptations such as arugula and sun-dried tomato. If you visit OTTO Enoteca e Pizzeria in New York City on a Monday, you'll have the chance to try the Benno-Pesto, our Pizza Del Giorno named after my elder son, Benno, who absolutely devours the classic sauce.

My recommendation when making any pesto is to first blend the garlic, greens, nuts and salt, then add the oil. While it's easy to throw everything into a blender, finely pulsing the greens and nuts is key to attaining the even distribution of flavors that we all love. Also, be sure to not overdo it on the oil. If you salt your pasta water correctly, you can rely on the cooked pasta water to loosen up the sauce.

Toss this kale pesto with al dente linguine and make sure to have enough pesto for seconds!

Linguine with Kale Pesto

Serves 4 to 6

2 cloves garlic

3 cups lightly packed kale leaves, stems and ribs removed, leaves roughly chopped

1/4 cup sliced blanched almonds

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