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Walnut and Kale Pesto

250 A Walnut Kale Pesto.JPG
250 A Walnut Kale Pesto.JPG

Walnut and Kale Pesto

1.00

Sometimes the best recipes come from accidents in the kitchen. In this case, I was low on basil so I added some kale. And given I prefer walnuts over pine nuts, I tossed those in too. The next thing you knew, I had the most incredible pesto at my disposal. Now I make it a habit to toss a handful of kale in every batch of pesto.

Yield: 2 cups

Oven: N/A

Preparation time: 10 minutes

Cook Time: N/A

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2 medium garlic, peeled and left whole

1/3 cup walnuts, toasted

1/2 cup tightly packed basil leaves

1 cup tightly packed kale leaves, rib removed

1 tablespoon lemon juice, from half a lemon

3 tablespoons extra-virgin olive oil

kosher salt, to taste

Method:

1.     In a food processor, add garlic pulsing until minced. Add walnuts, basil and kale processing until roughly chopped. Add lemon juice, olive oil and salt processing until chunky - See kitchen note. Adjust seasoning to taste with additional lemon juice or salt as needed.

 

Kitchen Note:  Traditionally, pesto should be thick and hold its shape when plated versus runny and soaking in oil.