Winter Pesto
Brighten up your winter meals with the vibrant flavors of this Winter Pesto, a seasonal twist on the classic sauce that’s packed with nutrient-rich kale, tender baby spinach, and a toasty walnut crunch. This cold-weather pesto combines freshly grated Parmesan, zesty lemon juice, and aromatic garlic for a bold and comforting flavor profile that elevates any dish. Perfectly balanced with extra virgin olive oil and seasoned to perfection, it’s an effortlessly versatile recipe ready in under 15 minutes. Serve it tossed with warm pasta, as a spread for sandwiches, or even alongside roasted veggies for a burst of freshness during the chilly months. This easy-to-make, heart-healthy pesto is your winter pantry essential that pairs bold flavor with wholesome goodness!
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Recipe Information
Ingredients
- 2 cups kale (stems removed and leaves roughly chopped)
- 1 cup baby spinach
- 1 cup walnuts (toasted)
- 2 pieces garlic cloves (peeled)
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons lemon juice (freshly squeezed)
- 0.5 cup olive oil (extra virgin)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
- 2 tablespoons water (optional, for consistency)
Instructions
Toast the walnuts: Heat a small skillet over medium heat, add the walnuts, and toast them for 3-4 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and allow to cool.
Prepare the greens: Wash and dry the kale and spinach. Remove the kale stems and chop the leaves roughly.
Add the ingredients to a food processor: In a food processor or high-speed blender, combine the kale, spinach, toasted walnuts, garlic cloves, Parmesan cheese, and lemon juice.
Pulse to combine: Pulse the ingredients in the food processor until they are coarsely chopped and well combined.
Slowly add the olive oil: While processing, slowly drizzle in the olive oil until the mixture becomes smooth. Scrape down the sides of the bowl if needed.
Season the pesto: Add salt and freshly ground black pepper to taste. Pulse a few more times to combine. If the pesto is too thick, add 1-2 tablespoons of water to achieve your desired consistency.
Taste and adjust: Taste the pesto and adjust the salt, pepper, or lemon juice as needed for balance.
Store or serve: Use immediately over pasta, as a spread, or store in an airtight container in the refrigerator for up to 5 days. To prevent browning, pour a thin layer of olive oil over the top before sealing.
Nutrition Facts
Calories |
2401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.5 g | 298% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 3039 mg | 132% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 5.3 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1582 mg | 122% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1010 mg | 21% | |
*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.
