Kale Walnut Pesto Recipe – Easy Parmesan & Garlic Blend

Last Updated on 2 months by Neha Deshmukh

Kale Walnut Pesto Recipe – Easy Parmesan & Garlic Blend

Hey everyone! I’m so excited to share this recipe with you – it’s become a total staple in my kitchen. I first stumbled upon kale pesto a few years ago, and honestly, I was a little skeptical. But wow, was I wrong! It’s so much more flavorful and interesting than traditional basil pesto, and it’s a fantastic way to sneak in some extra greens. This Kale Walnut Pesto is seriously easy to make, and it’s packed with flavour. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average pesto! It’s a vibrant, nutty, and garlicky delight that’s ready in under 20 minutes. It’s a fantastic way to use up kale, and the walnuts add a lovely texture and richness. Plus, it’s incredibly versatile – perfect tossed with pasta, spread on sandwiches, or even as a dip with some crunchy veggies. You’ll love how quickly it comes together and how much flavour it delivers.

Ingredients

Here’s what you’ll need to whip up a batch of this delicious pesto:

• 3 cups chopped kale (stems removed) – about 60g
• 2-3 garlic cloves
• ½ cup toasted walnuts – about 60g
• ¼ cup parmesan cheese, grated – about 30g
• ½ cup olive oil – about 120ml
• 1 small lemon, juiced
• Salt to taste
• Pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Kale: I prefer using curly kale for this recipe, but lacinato (dinosaur) kale works beautifully too. It’s a nutritional powerhouse, packed with vitamins A and C!
• Walnuts: Toasting the walnuts is key. It really brings out their flavour and adds a lovely depth to the pesto. You can toast them in a dry pan for 5-6 minutes, or in the oven at 180°C (350°F) for about 8-10 minutes.
• Parmesan: Please, use the good stuff! Freshly grated Parmesan cheese makes all the difference. Pre-grated cheese often contains cellulose, which can affect the texture of your pesto. A good quality Parmesan will have a lovely salty, umami flavour.

Step-By-Step Instructions

Alright, let’s make some pesto!

1. First, toast your walnuts in a pan over medium heat for 5-6 minutes until fragrant. Keep a close eye on them – they burn easily! Once toasted, set them aside to cool.
2. Now, add the chopped kale, toasted walnuts, parmesan cheese, garlic cloves, salt, and pepper to your food processor. Pulse it a few times until everything is coarsely chopped.
3. With the food processor running, slowly drizzle in the olive oil. This is where the magic happens! Keep drizzling until the mixture comes together into a smooth, vibrant green paste.
4. Finally, squeeze in the fresh lemon juice and blend briefly to incorporate. Give it a taste and adjust the seasoning if needed. More salt? A little extra lemon? It’s all up to you!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t over-process the pesto! You want it to be slightly textured, not completely smooth.
• If the pesto is too thick, add a little more olive oil, one tablespoon at a time, until it reaches your desired consistency.
• Taste as you go! Adjust the seasoning to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the Parmesan cheese for nutritional yeast. It won’t have exactly the same flavour, but it adds a lovely cheesy note. About 2-3 tablespoons should do the trick.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your Parmesan cheese to ensure it hasn’t been processed with any gluten-containing ingredients.
• Spice Level: Add a pinch of red pepper flakes for a little kick. My friend, Priya, loves adding a generous pinch – she says it wakes up the flavours!
• Quick Pesto: If you have a high-speed blender, you can skip the pulsing step and blend everything together at once. It’ll be even faster!

Serving Suggestions

Okay, so you’ve made the pesto… now what? The possibilities are endless!

• Toss it with your favourite pasta – spaghetti, penne, or fusilli all work well.
• Spread it on sandwiches or wraps.
• Use it as a dip for veggies, crackers, or pita bread.
• Swirl it into soups.
• Spread it on pizza instead of tomato sauce.

Storage Instructions

This pesto will keep in the refrigerator for up to 5 days. To prevent it from browning, drizzle a thin layer of olive oil over the top before storing.

FAQs

Got questions? I’ve got answers!

• What kind of kale is best for pesto? Curly kale and lacinato kale both work great!
• Can I make this pesto ahead of time? Absolutely! It actually tastes even better after the flavours have had a chance to meld.
• How long does kale walnut pesto last in the refrigerator? Up to 5 days.
• Can I freeze kale pesto? Yes, you can! Freeze it in ice cube trays for easy portioning.
• What can I serve with kale walnut pesto besides pasta? So many things! Try it with grilled chicken, fish, or roasted vegetables.