Make the kale pesto: Add the kale and garlic to a food processor, coarsely chopping to create enough room for the other ingredients. Next add the pumpkin seeds, red pepper flakes, salt and pepper, cheese, and olive oil, and puree until it comes to a nice smooth consistency. Set the pesto aside.
Rinse the tilapia filets and pat dry. Place the tilapia on a baking sheet, and scoop a heaping tablespoon of pesto onto one of the filets. Spread the pesto out to cover the filet, and repeat with the other filets. You will have extra pesto to set aside for another use.
Bake the tilapia for about 18 minutes. That time worked out just right for me but check for doneness around 15 minutes to avoid overcooking. The fish should flake easily and no longer be translucent. Remove from oven when done, and serve with your side dishes of choice, and a white wine. We recommend a Rhone blend.