Walnut and Kale Pesto
Walnut and Kale Pesto
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
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.