In a blender or food processor, combine the kale, pepitas and olive oil and process until very smooth. Add the garlic, lemon juice, zest and Parmesan cheese. Purée, adding water a little at a time as needed, until smooth. Transfer pesto to a large bowl. Season to taste with salt and pepper. Store the pesto in a lidded container with a piece of plastic wrap pressed on the surface to prevent oxidation.

Enjoy the pesto on pasta, combine with mayonnaise for a sandwich spread, tossed with roasted vegetables or on a cracker or slice of bread.