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!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:0 mins

Total Time:10 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Peel the garlic clove and roughly chop it to make blending easier.

Step 4

In a food processor, combine kale, toasted walnuts, Parmesan cheese, garlic, and lemon juice. Pulse several times until the mixture resembles a coarse paste.

Step 5

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.

Step 6

Season the pesto with kosher salt and ground black pepper. Blend again briefly to distribute the seasoning.

Step 7

If the pesto is too thick for your liking, add 1-2 tablespoons of water and blend until you reach your desired consistency.

Step 8

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.

Step 9

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.

Step 10

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

Serving size	(642.7g)

Amount per serving	% Daily Value*
Calories	1793.3

Total Fat 173.5g	0%
Saturated Fat 28.7g	0%
Polyunsaturated Fat 28.3g
Cholesterol 40mg	0%
Sodium 1113.6mg	0%
Total Carbohydrate 44.3g	0%
Dietary Fiber 11.4g	0%
Total Sugars 5.0g
Protein 41.1g	0%

Vitamin D 0IU	0%
Calcium 1311.4mg	0%
Iron 8.0mg	0%
Potassium 2077.4mg	0%

*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.

Source of Calories

Fat: 82.1%

Protein: 8.6%

Carbs: 9.3%