Kale and Walnut Pesto
Brighten up your mealtime with this vibrant and nutrient-packed Kale and Walnut Pesto, a bold twist on the classic recipe! Made with fresh kale leaves, toasted walnuts, and a zesty splash of lemon juice, this pesto boasts a delightfully earthy and tangy flavor profile that’s perfect for pasta, sandwiches, or as a topping for grilled proteins. Parmesan cheese and extra-virgin olive oil lend a rich, creamy texture, while a hint of garlic adds an irresistible savory kick. Ready in just 10 minutes with no cooking required, this easy-to-make pesto is as versatile as it is delicious. Whether you're looking for a healthy dip or a punchy sauce, this kale walnut pesto recipe is sure to become a kitchen favorite. Plus, it’s freezer-friendly, so you can enjoy its bold flavors anytime!
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Recipe Information
Ingredients
- 4 cups Fresh kale leaves (stems removed, tightly packed)
- 0.5 cups Walnuts
- 0.5 cups Grated Parmesan cheese
- 1 large Garlic clove
- 2 tablespoons Fresh lemon juice
- 0.5 cups Extra-virgin olive oil
- 0.5 teaspoons Kosher salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Water (optional, for consistency adjustment)
Instructions
Rinse the kale leaves thoroughly and pat dry. Remove the tough stems from the leaves and tightly pack the kale into a measuring cup to ensure accurate quantity.
In a dry skillet over medium-low heat, toast the walnuts for 2-3 minutes, stirring frequently, until they are fragrant and slightly golden. Remove from heat and let cool.
Peel the garlic clove and roughly chop it to make blending easier.
In a food processor, combine kale, toasted walnuts, Parmesan cheese, garlic, and lemon juice. Pulse several times until the mixture resembles a coarse paste.
With the food processor running, slowly drizzle in the olive oil through the feed tube. Continue blending until the pesto is creamy and well combined.
Season the pesto with kosher salt and ground black pepper. Blend again briefly to distribute the seasoning.
If the pesto is too thick for your liking, add 1-2 tablespoons of water and blend until you reach your desired consistency.
Taste the pesto and adjust the seasoning if needed. Add an extra pinch of salt, lemon juice, or a drizzle of olive oil if desired.
Transfer the pesto to a container with a tight-fitting lid. Store it in the refrigerator for up to a week or freeze for longer storage.
Use the kale and walnut pesto as a sauce for pasta, a spread for sandwiches, a dip for vegetables, or as a flavorful topping for grilled proteins. Enjoy!
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.5 g | 222% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 5.0 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1311 mg | 101% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2077 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
