One way to make a larger quantity of pesto is by including other greens, which also ups the nutritional value.  This recipe includes Kale, but you could try broccoli or another leafy green such as spinach.  If you don’t have walnuts or pine nuts, unsalted roasted peanuts are a budget friendly alternative.  Tip: you can make the pesto and put in the freezer in ice cube trays.  Once the pesto is frozen, pop the cubes into a freezer bag and keep in the freezer for use.

1/2 bunch fresh kale or spinach greens (6-8 ounces before removing hard stems).  Approximately 4-6 oz broccoli or spinach may be substituted.
1 1/2 – 2 cups fresh basil leaves, packed
4 garlic scapes, sliced (optional)
2-4 garlic cloves (depending on your love of garlic and use of garlic scapes)
2/3 cup toasted walnuts (pine nuts or unsalted peanuts may be used – add less salt if using salted peanuts)
3/4 teaspoon salt or more to taste
3/4 teaspoon ground black pepper or more to taste
1/3-1/2 cup extra-virgin olive oil (use enough for the consistency you prefer)
12-16 ounces pasta of choice  (depending on your sauce to pasta ratio preference)
1/2 cup reserved liquid from cooking pasta
1/4 pound Grana Padano or Parmigiano Reggiano, grated

Rinse and dry the greens well. Remove the thick stems from the Kale or Broccoli and coarsely chop remaining leaves or broccoli.
Pulse garlic in a food processor until chopped.
Add nuts, salt, pepper and about a third of the greens (kale, basil, and garlic scapes).
Pulse, adding remaining greens in batches until finely chopped.
With food processor running, slowly add oil to your desired consistency.  Set prepared pesto aside.
Cook pasta and reserve 1/2 cup cooking liquid prior to draining cooked pasta.
Turn off stove, drain pasta and return the hot pan to the stove.
Pour a little (about 1/8 cup) of the reserved cooking liquid into the hot pan and return the hot pasta to the pan.
Toss the pasta with prepared pesto and grated cheese, thinning with reserved liquid as needed.
Note: the heat from the pasta and pan should heat the pesto without turning the stove back on.