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

Generous pinch of Maldon or other flaky sea salt

1/2 cup, plus 2 tablespoons extra-virgin olive oil

1/2 cup freshly grated pecorino Romano

2 tablespoons kosher salt

1 (1-pound) package linguine

Place the garlic in a food processor and pulse to chop it. Add the kale and pulse until finely chopped. Add the almonds and sea salt and, with the motor running, quickly drizzle in 1/2 cup of the oil.

Transfer the pesto to a small bowl and stir in 1/4 cup of the pecorino. (At this point, the pesto can be stored in a tightly sealed jar, topped with a thin layer of extra-virgin olive oil, in the refrigerator for two weeks.)

Bring 8 quarters of water to a boil in a large pot, and add the kosher salt. Place 1 cup of the pesto in a large, warmed serving bowl. Cook the pasta according to the package instructions until just al dente. Just before draining, remove 1/2 cup of the pasta cooking water and place it in the bowl with the pesto.

Drain the pasta well and add it to the bowl with the pesto and pasta water. Toss the pasta to dress well. Drizzle with the remaining 2 tablespoons oil and serve immediately with the remaining pecorino on the side for sprinkling.

(Mario Batali is the chef behind 25 restaurants, including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo.)