Kale Walnut Pesto
Kale is a surprisingly delicious swap for basil in this pesto recipe! The addition of walnuts brings rich flavor and another punch of nutrients. This versatile pesto is so good in pasta, soups, stews, on roasted veggies ... the possibilities are endless!
Ingredients
- 1/2 cup walnuts raw; whole is fine but chopped work too
- 2 medium garlic cloves chopped
- 3 cups kale any kind; roughly chopped
- 1/2 cup grated Parmesan cheese
- 2/3 cup extra virgin olive oil
- 1/4 teaspoon kosher salt + more to taste
- 1/8 teaspoon freshly ground black pepper + more to taste
Instructions
- In a medium saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
- Pulse the garlic in a food processor or high-speed blender until finely chopped, then add the kale, walnuts, Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pulse until chopped, turning it off periodically and removing the top to press/scrape the kale down toward the blade if necessary.
- With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce.
- Taste and add more salt and pepper if desired.
- Store in an airtight bowl or jar in the fridge for up to 7 days. You can also freeze this pesto for up to 3 months.
Notes
Vegan Option:
Omit the parm and add a couple of tablespoons of nutritional yeast or more, to taste. You'll probably need a bit more salt and a squeeze of lemon goes a long way!Nutrition Facts
Serving: 2tablespoons, Calories: 237kcal, Carbohydrates: 2g, Protein: 3g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Cholesterol: 5mg, Sodium: 187mg, Potassium: 75mg, Fiber: 1g, Sugar: 0.3g, Vitamin A: 842IU, Vitamin C: 8mg, Calcium: 84mg, Iron: 0.5mg