Kale Pesto with Walnuts
Rose McAvoy
Serve nutritious kale to unsuspecting diners by turning it into a flavor packed kale pesto. An easy, year round, alternative to basil pesto that is ready in minutes.
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Sauce
Cuisine Italian
Servings 1 .5 cups
Calories 61 kcal
- ½ cup 40 grams walnut halves
- ½ cup Parmesan Cheese shredded
- 3-6 garlic cloves
- 8 oz ½ bunch kale, stems removed & leaves torn into small pieces
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup olive oil
In the bowl of a food processor, pulse the walnuts, cheese, and garlic until they become a coarse mixture. Add the kale - pulse as needed to make room for all the kale. Pour over the lemon juice and add the salt and pepper.
Cover and begin blending. While the ingredients blend, pour the olive oil in a steady stream into the food processor through the food chute.
Continue blending until the ingredients become a coarse paste - about 1 minute.
Serve immediately or cover and store in the refrigerator or freezer.