Step 1: Preheat the oven to 350°F. Spread the nuts evenly on an unlined baking sheet. When the oven is hot, transfer the nuts to the oven and toast until golden and fragrant, 6 to 8 minutes. (We highly recommend setting a timer for this). Transfer the toasted nuts to a bowl to cool slightly.

Step 2: In the bowl of a food processor, add the toasted nuts, Parmesan, garlic and lemon juice and pulse into a coarse paste.

Step 3: Add the greens and pulse until finely ground, then, with the food processor running, stream in the olive oil until the pesto is mostly smooth with a few flecks, about 1 minute. Season to taste with salt and pepper. If the consistency is too thick, thin by streaming in 1 or 2 tablespoons water.

Step 4: To serve on pasta, place a few tablespoons pesto in a large bowl along with 3 cups cooked pasta (from about 4 ounces dried pasta) and a few tablespoons of the pasta water. Toss until the pasta is evenly coated and the sauce clings to the noodles. Divide between two bowls and serve with extra Parmesan, flaky salt and crushed cayenne pepper flakes.

NOTE: This pesto also makes a delicious topping or sauce for pizza, eggs, toast and just about anything else you can think of.