Kale and Walnut Pesto
While Kale and Walnut Pesto might sound like an odd combination, don’t knock it before you’ve tried it! It’s surprisingly versatile and highly nutritious.
Page Contents
What is pesto?
They say before you can break the rules you have to know what they are. The definition of pesto is a “a sauce of crushed basil leaves, pine nuts, garlic, Parmesan cheese and olive oil, typically served with pasta.”
When I started playing around with the classic pesto recipe, Jon wasn’t entirely convinced. He couldn’t understand why I’d want to change a recipe that is so popular. I’m sure that some of you will already be thinking that it is sacrilege that I’d dare call this a recipe for pesto at all. After all, pine nuts and basil are no where in sight.
But, I ask you to not judge a book by its cover – or a recipe by its name – and to let me tell you how good this Kale and Walnut Pesto is.
What is Kale and Walnut Pesto
The vivid green colour of the sauce should remind you of a classic basil pesto. The difference however comes in the texture and taste.
Depending on how powerful your food processor is, you will probably find this recipe a little coarser than a classic pesto. That’s because the kale doesn’t quite blend down as smoothly as basil. How smooth you want to make it is up to you – just leave it in your food processor a little longer to get the texture you’d like.
The kale also gives a more earthy taste and it’s not quite as sweet as pesto made with basil.
The toasted walnuts also add more of a nutty element to the sauce as well as subtle creaminess you need to bring the kale together with the smooth and silky olive oil.
The raw garlic provides a bit of warmth, and the lemon juice helps to cut through the pesto making sure it’s not too rich. The salty Parmesan seasons the sauce, finishing it off.
The benefits of raw kale
As well as being delicious, raw kale is nutritious too. In fact it’s one of the most nutrient dense foods on the planet!
It’s packed with minerals, antioxidants and vitamins, particularly vitamins A, C, K and B1, B2, B3 and B6. As well as manganese, calcium, copper, potassium and magnesium!
The list goes on…
Variations
Whilst this is how I love to make my Kale and Walnut Pesto, keep tasting as you add the ingredients so you can decide whether it needs any additional seasoning, or perhaps a little more garlic or lemon juice.
Some people find the kale to be a little bit bitter. You can overcome this by blanching it in boiling water then plunging it into ice cold water to stop the cooling. The only thing to note is that kale does lose some of its health benefits once cooked.
Don’t be afraid to add more olive oil either. I prefer my pesto to be like a paste than a runny sauce which you can see from the photos. If you do make any variations when you try this recipe I’d love to hear them in the comments below.
The Recipe
Kale and Walnut Pesto
Ingredients
- 100 g kale raw
- 100 g walnuts toasted
- 50 g Parmesan cheese
- 2 cloves garlic
- 1 lemon juice only
- 125 ml extra virgin olive oil
- Salt and pepper to season
Instructions
- Simply place all of the ingredients into a food processor and blitz for 3 – 5 minutes or until you have reached the desired consistency. Taste before adding any salt and pepper to season, if required.
- The pesto can be eaten immediately or stored in a steralised jar and topped with a little more olive oil for up to a week (if you don’t eat it before then).
- This pesto also freezes well and can be kept in your freezer for up to a month. Freeze in ice cube trays for individual portions of pesto.
Nutrition
Serving suggestions
There are so many different ways you can use my Kale and Walnut Pesto. Of course the obvious way to eat it is stirred through pasta. If you want to make your own pasta then you can find my pasta dough recipe here (and my vegan variation here).
An alternative to pasta would be courgettini (spaghetti made from courgette).
This pesto is also great in a sandwich, spread between two slices of seeded bread with roasted Mediterranean vegetables and sun-dried tomatoes. Alternatively use it on top of crostini.
You could also use it in a salad dressing or on top of a pizza!
While Kale and Walnut Pesto might sound like an odd combination, don’t knock it before you’ve tried it! It’s surprisingly versatile.
More pesto recipes
If you love pesto as much as I do, here are even more pesto recipes from some of my favourite bloggers:
- Hemp Seed Pesto from Rough Measures
- Seaweed Pesto from Elizabeth’s Kitchen Diary
- Rocket and Walnut Pesto from Knead Whine
- Spinach-Cashew Pesto from Elizabeth’s Kitchen Diary
- Rose Petal Pesto from Recipes from a Pantry
- Kale and Almond Pesto from Anne’s Kitchen
- Walnut and Rosemary Pesto from Elizabeth’s Kitchen Diary
- Dairy Free Broccoli Pesto from Penelope’s Pantry
- Wasabi and Watercress Pesto from Emily’s Recipes and Reviews
I’d love to hear your thoughts on my Kale and Walnut Pesto below!
It sounds delicious, I am a fan of pasta dishes that use pesto rather than tomato based sauces, so this is something I would like to try.
#UKBloggers
Hi Fashion Mommy. Thanks for your kind comment. If you do give it a go let me know, I’d love to see pictures 😀
That looks delicious and how could anybody resist to try this? The way you write makes it even more promising. 😉 xx
Thanks Domestique! I’ve completely won round the naysayers in my house so now all I have to do is convince the world 😀
Oh yum! I haven’t had kale for a little while but it’s lovely! Thanks for linking.
Hi! We are big Kale fans here, I’ve also got a Kale and Cannelini Bean recipe you might be interested in http://supperinthesuburbs.wordpress.com/2015/04/08/guest-post-from-lifestyle-with-lia-kale-and-cannellini-beans/ 🙂 thanks for stopping by!
Oh yum!
I love kale but haven’t had any for a while. This looks so vibrant!
Thanks for linking to KneadWhine.
This looks and sounds delicious
Thanks Jo 😀
I adore kale! I’ve made kale hummus but not yet made kale pesto – brilliant idea 🙂
Thanks Becca. I’ll try the hummus if you try the pesto 😉
Ooh lovely – I miss proper pesto terribly – this will be right up there on my list to make when I stop feeding Harry!
Awwww I bet you are missing quite a few foods! You’ll need a wish list of recipes put together 🙂
As a kale fan I will put this on my list to do as I know it would be super quick to make in my Froothie!
Good idea Laura 😀 it will take seconds
I must say I’ve never tried kale 😉 it does not appeal to me raw but your pesto looks amazing! I would love to have a bowl of pasta with it now! x
Ah you should!!! I probably had kale for the first time 6 months ago and now I’m obsessed :-p
Kale and Walnut Pesto! Brilliant! You know how much I adore kale and this recipe is a must! I’ve always enjoyed the basil pesto I grew up with but I’ve never thought to make pesto with kale! Thanks for mentioning my favorite veg!
All my very best!
*Lia
Hi Lia! Glad you like it 🙂 I did think of you when I was writing this up. Do give it a go and let me know what you think. Em
Oh, thanks! I’m glad we share our love of kale in common!
Definitely I try this recipe and let you know 🙂
Have a great rest of your Wednesday!
*Lia
Thanks for adding my pesto link – yours looks delicious, I always seem to change my mind if I like walnuts or not but can imagine them being toasted is a great improvement 🙂
Aww thank you! You should give it a go. They don’t provide an overwhelming flavour at all so I’d definitely recommend it even if you aren’t a walnut lover 🙂
I love variations on the traditional pesto and I think I actually make it slightly differently each time I make it depending on what nuts and green vegetables/herbs I have at home. I haven’t used kale much but I love the sound of it in here.
Hi Corina! I also love recipes that can be chopped and changed depending on what you have in the fridge or cupboards. This is a fantastic recipe for this 🙂
Love this idea Emma. I’ve made all sorts of pestos, but not yet kale. Sage and walnut works well and I can see how walnuts would be a good pairing for kale too – you need something robust to stand up to kale.
Thanks Choclette 😀 im a huge kale fan so any excuse to get it into dinner and im there. Its nice to mix things up a bit no more basil and pine nuts 🙂