Kale and Walnut Pesto
Yossy Arefi
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.
Recipe information
Total Time
15 minutes
Yield
4 Servings
Ingredients
1 medium bunch kale, center ribs and stems removed
Kosher salt
1 garlic clove, crushed
1/4 cup finely grated Parmesan
1/4 cup walnuts, toasted
1/2 cup olive oil
1 tablespoon (or more) fresh lemon juice
Freshly ground black pepper
Preparation
Blanch kale in a large pot of boiling salted water, about 1 minute. Drain and rinse with cold water to cool; wring dry in a clean kitchen towel. Transfer to a food processor, add garlic, Parmesan, and walnuts, and pulse until coarsely chopped. With motor running, add oil in a steady stream and process to a coarse purée. Add lemon juice and season with salt and pepper.
Nutrition Per Serving
1 serving contains: Calories (kcal) 380 Fat (g) 36 Saturated Fat (g) 6 Cholesterol (mg) 5 Carbohydrates (g) 12 Dietary Fiber (g) 3 Total Sugars (g) 0 Protein (g) 7 Sodium (mg) 280
