Pasta With Kale and Sunflower Seed Pesto

2 unpeeled garlic cloves

4 ounces kale, stemmed and chopped (2 cups)

1 cup fresh basil leaves

1 1⁄2 ounces Parmesan cheese, grated (3⁄4 cup), plus extra for serving

1⁄2 cup raw sunflower seeds, toasted 1 teaspoon red pepper flakes (optional)

Salt and pepper

1⁄2 cup extra-virgin olive oil

1 pound fusilli

Fusilli pasta with a pesto of kale and sunflower seeds was created in America’s Test Kitchen in Brookline, Mass. This recipe appears in the cookbook “Cooking at Home With Bridget and Julia.”