Gather your ingredients together and preheat the oven to 350 degrees.

Lay the pumpkin seeds on a flat tray and pop into the oven while it heats (A trick with dry roasting nuts - put them in the oven while it gradually reaches temperature, this keeps them roasting evenly and prevents that dreaded over roasting). Toast until the nuts are fragrant and turning golden, about 5 minutes.

Meanwhile, prepare the other ingredients.

While the nuts roast add the remaining ingredients to the blender, starting with the pecans first and ending with the cheese.

Once toasted, add the seeds to the blender while still warm - the heat will assist in blending and the result is in a smooth and rich flavor.

Blend on high and move around with a spatula to get it going, until you reach a thick well-mixed consistency and there are no bits of kale left. Serve warm over pasta.