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.

Photo by Diane H.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

10

minutes

SERVINGS

4

4

PREP TIME

--

minutes

TOTAL TIME

10

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • Ingredients

  • 1/3

    cup walnuts

  • 3

    cups chopped kale

  • Kosher salt

  • 1/2

    cup grated parmesan cheese

  • 1/2

    cup extra-virgin olive oil

Directions

Directions 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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