1. Spiralize the sweet potatoes on the largest setting. Heat a large skillet over medium heat. Add the 2 tablespoons of olive oil and sweet potatoes. Cook for 5-7 minutes or until desired texture is reached.
2. Allow noodles to cool while you prep pesto.
3. Place the nuts, kale, cheese, remaining olive oil, garlic, lemon juice, salt and pepper in a blender and puree. If necessary, drizzle in extra oil to reach preferred consistency.
4. Toss pesto with noodles and serve.