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Kale Pesto with Walnut and Parmesan


Substitute pine nuts for the walnuts if you'd like. To serve with pasta, stir in ½ cup pasta cooking liquid to the pesto until smooth and toss to coat, or serve as a topping for chicken.

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Rate this recipe 4.3/5 (7 Votes)


  • Ingredients
  • 1/3 cup walnuts
  • 3 cups chopped kale
  • Kosher salt
  • 1/2 cup grated parmesan cheese
  • 1/2 cup extra-virgin olive oil


Servings 4
Cooking time 10mins
Adapted from


Step 1


Toast the walnuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.

Add the kale and 1/4 teaspoon salt and pulse until finely chopped.

Add the parmesan and pulse to combine.

Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.

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