Remove the kale leaves from the stem, wash and spin dry.
In the bowl of a food processor, pulse the kale leaves a few times to make room for the other ingredients.
Add the garlic and walnuts. Pulse a few times to break down prior to adding any liquid.
Add the vegan parmesan and lemon juice.
Once combined, drizzle in the olive oil until it comes together. Remember you can thin it a bit more using some of the starchy pasta water.
Cook pasta to package instructions and drain, reserving about a cup of the pasta water.
Combine the pesto with the pasta and add some of the reserved water if needed to create a sauce.
Top with additional vegan parmesan, or you could grate some of the walnuts.
Serve with a lemon wedge.