Kale and Walnut Pesto
This Kale and Walnut Pesto is a great seasonal recipe for Spring and Fall. Mix it with pasta for an easy weeknight dinner!
Servings: 8 servings (about 1 cup)
Calories: 169kcal
Ingredients
- ⅓ cup walnuts
- 1 bunch kale thick stems removed, leaves torn into pieces (about 3 cups worth)
- 1 clove garlic roughly chopped
- ⅓ cup Parmesan cheese
- Juice of ½ lemon
- ½ cup olive oil
- Salt and pepper to taste
Instructions
- Heat a small saucepan over medium-high heat. Add in the walnuts, and toast until just fragrant, about 1-2 minutes. Remove from heat.
- In the basin of a food processor, add in the walnuts, kale, garlic, cheese, and lemon juice. Pulse until everything is well-chopped. You may need to stop and scrape the sides a few times.
- With the food processor running on low, stream in the olive oil, until all is mixed in. Season with salt and pepper.
Notes
To use on pasta: Cook pasta according to package directions. Reserve 1 cup of cooking water before draining. Toss drained pasta with desired amount of pesto and cooking water to create a sauce.
Nutrition
Serving: 2tablespoons | Calories: 169kcal | Carbohydrates: 1g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 3mg | Sodium: 68mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 0.3mg
