Your recipes never disappoint! I also used a little more basil and cheese than called for to make up for the texture of the zoodles. Recently, I have gone Keto and this is the one dish I do miss. For the cheese, be sure to use the real-deal imported Parmigiano-Reggiano from Italy; domestic Parmesan pales in comparison. I assume you just stir that in before using. I’ve even made it to give as gifts and shared your recipe. Thank you! Very versatile not only for pasta but for so many other foods as well . Add the Parmesan and process a minute more. You can also freeze pesto for future use if you have more than you can use now. Please let me know by leaving a review below. Thanks Jenn. Hope that helps! Thank you, Jenn, for this amazing and oh-so-simple recipe. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Used it in dressing too. You can spread it on some good crusty bread, throw on some sliced … You might find it easier to pour some onto a spoon, and then drizzle it from the spoon. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Thanks Jenn. … I used walnuts (and always will after this), it was easy to make and the family loved it. Substituting pine nuts for walnuts is genius. Made this last night and it was fabulous! Thank goodness I have leftovers to eat tomorrow. Hope that helps! This would be nice with roasted vegetables (butternut squash?) My oh my! Add the pasta and cook until al dente. Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. I’m trying to eat more vegetables, but don’t like a lot of vegetables, so this recipe was a happy find. Now my pasta favourite. It always amazes me how the tiny seedlings I impatiently wait for to sprout in May grow into more herbs than I can possibly use up in August. What do you think? Love the recipes and own the cookbook… First cookbook I bought since internet! I even bought my BFF one! Quick and easy and packed with nutrition. If you can find fresh mint, that would be a good substitute. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. This is the best pesto recipe I’ve ever had, and my Grandfather is from Italy. This field is for validation purposes and should be left unchanged. Taste and adjust seasoning, if necessary, then serve topped with the grated Pecorino Romano and chopped walnuts. Looking forward to the next cookbook…Yummers! I make Jenn’s recipes all of the time and they are delicious. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Clear directions, simple ingredients, easy and fast. Thanks for a great recipe. Spread it with this and then add cut up cooked shrimp, top with fresh black pepper, and mozzarella mixed with a little fresh grated parmesan. Can I use pumpkin, sunflower seeds or maybe almonds? The servings are very large though, so feel free to cut back on your serving size to reduce the calories. The walnuts and cheese on top added the perfect texture and flavor to finish the dish! Reserve 1 cup of the cooking water, then drain the spaghetti in a colander. Thanks. Sometimes I leave them in the fridge wrapped in paper towels in Tupperware overnight… I think it makes them less soggy. I also made the pasta recipe with the pesto. Your three cheese white pizza with arugula which I love! in just five minutes. SHRIMP PIZZA Hi Jenn, My wife and I used to get a pre-made crust such as the brand Bob—. and maybe a smaller noodle, like a penne. You can always tell if it’s authentic by looking at the rind, which is embossed with the name over and over. Fantastic and wonderful dinner My sister is not a wild fan of kale but when she tasted the pesto she was all in! I make this all the time, great recipe! My family and I enjoyed it with fresh pasta. Once upon a time, I went to culinary school and worked in fancy restaurants. This has become a favorite in the family. Hi Sooyeon, I have the Cuisinart 14-cup and am very happy with it. I usually make enough for one meal and put the left-overs in an ice cube tray and freeze it… I’ve found numerous truly great recipes on your site, and I appreciate you! Pesto, or pesto alla genovese, is a vibrant, garlicky green sauce that originated in Genoa, Italy. Can’t wait to try this Had a lovely lunch of pasta with kale pesto last week in Beaufort SC Chef served pesto with flat pasta, diced beets, haricots vert, shredded Brussels sprouts, pomegranate, and pecans. Use the sauce immediately or store it in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the sauce from oxidizing, which would turn it an ugly brown color). Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. . This dish pretty much screams “Springtime!” With fresh basil and kale, nice ripe cherry tomatoes, and crisp asparagus, it’s basically spring in a bowl. Thank you for a wonderful recipe! It was easy to make and my kids devoured it! It can last for weeks and make eating or drinking anything very unpleasant. I did try it with arugula and it turned out very tasty! It was delicious and very simple to make. Your recipes are fantastic! I wouldn’t change a thing. My kids love to simply dip fresh bakery bread in it and ask for it often! That’s your sauce! Sure, Kim, I think either would work here, but if I had to choose, I’d probably opt for the pine nuts. This was a big hit with all of us, vegetarians and omnivores alike! Pesto was so yummy, I could just lick the jar. After visiting Liguria, Italy (home of REAL pesto) I have searched to find something I could make at home that tasted the same. After years of delaying too long, I was so proud to finally remember to harvest the basil before the cold weather starts. No worries! Can I substitute avocado oil here? I’ve had a bumper crop of basil this season and made it several times. Loved this recipe, used bucatini noodles and it was beautiful. Walnut Kale Pesto, made in my favorite food processor (favorite because the parts go in the dishwasher!) I did have to add about 1/4 tsp sugar to counteract the bitterness, and I used pecorino since it was what I had. And such a delicious refreshing change from tomato-based pasta sauces! Simply Delicious! To toast them, preheat the oven to, — Madhuri Krothapalli on February 13, 2019. It goes with just about everything I can think of! I made this recipe exactly as written. Any suggestions on how to “drizzle” a small amount. Made it for pesto pizza a bit later, exactly as written. This vegan kale walnut pesto is made with kale, basil, walnuts… True? What I will do next time is make the pesto, freeze half of it according to your instructions, Jenn, and only use 1/2 a box of spaghetti. . Thanks Jenn! If so, how much would be good to use in this recipe? You can toss it with some cooked pasta, like you see in the photos. With the motor running, add the olive oil gradually through the feed tube and blend until … Add a teaspoon of salt and the kale. Both sister and soon to sister will be following your site. thanks for sharing. No. First, I always seem to have walnuts in the house (pine nuts can be very pricey!). I hope there is a good substitution because I have a lot of kale and basil in my garden that I need to do something with (end of season here in Canada . Fantastic recipe! Right now, my basil plant is overflowing, which means it’s time to make pesto! I had Basil and Arugula at home so made a pesto with Kale , Basil and Arugula. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. INCREDIBLE!!! . Thank you! Simone, Thank you for sharing info about the origins of pine nuts! Really important to toast the walnuts, don’t skip this step. In fact, I’m struggling to stop eating it! Substituted vegan Parmesan cheese to make it vegan. As long as you have lots of garlic and basil you can’t go wrong. Made this last night and it was just lovely! Just making sure it’s not 888 calories for the entire recipe! . This was so good that I couldn’t wait to wake up the next morning and eat some of the leftovers for breakfast! Add the spaghetti back to the pot and toss with the pesto and ½ cup of the cooking water. I wanted to make a non-herb pesto because I’ve made a TON of basil pesto … Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Once upon a time, I went to culinary school and worked in fancy restaurants. Add kale … Meanwhile, make the pesto: In the bowl of a food processor fitted with the steel blade, combine the kale and basil; process until finely chopped. I’m looking forward to tossing it with brown rice pasta, artichoke hearts, and tomatoes. As for the comments about bitterness, sometimes raw garlic can be bitter. Drain, … Nutritional information is offered as a courtesy and should not be construed as a guarantee. It is delicious with a wonderful texture and consistency. Think I will try roasted pistachios next time . Wow this really is a fabulous pesto Jenn! Kale and Walnut Pesto Everyone loves Homemade Pesto, but this Kale and Walnut Pesto is truly a treasure. I followed this exactly and it was too salty, too garlicky and too oily for us. I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Pasta with Sun-Dried Tomato Pesto & Mozzarella Pearls, Pizza with Pesto, Fresh Tomatoes & Mozzarella, Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto. Hi Jenn: This looks terrific and I’m anxious to try it! I’ve used this recipe with pasta, and it’s delish, but decided to use “zoodles” this time. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Easy to follow directions, small enough units, & turned out excellent. This pesto is the best I have ever tasted. Please LMK how it turns out if you try it (and so glad you like the recipes)! Photo by Alexandra Grablewski (Chronicle Books, 2018). Kale, Basil and Walnut Vegan Pesto – This delicious dairy free pesto makes a tasty and nutritious spread or dip and is a great way to get some more greens into the kids. We loved this recipe. I’ve had great luck with my basil plant this year so my freezer is stocked! I'd love to know how it turned out! We now have two more kale pesto converts ! Freezing in the trays is a great tip. Note that you’ll need some of the cooking water from the pasta for the sauce, so be sure to reserve some before you drain the pasta. I will be making this again. Hi Darlene, I haven’t tried this with any of those alternatives to the walnuts, but I think it should work. This was great! While ravioli are cooking, add 1 1/2 tablespoons Walnut Pesto to a small sauté pan and cook until warm over low heat. Once I found this recipe, there’s never been another acceptable pesto on my plate whether it’s puddled over pasta or spread on some bread. Thanks in advance for your responses. I’d 888 per serving – ouch! To begin, combine the walnuts and garlic in the bowl of a food processor and pulse until coarsely chopped. Delicious! (We’re St. Louis thin crust fans. Sure, Lisa. So much so that my sister asked for the recipe. I will be serving with your wonderful Italian salad and garlic bread.❤️. Made this last again last night to serve to my sister, brother and future sister in law. I made the pesto and it was so delicious. Loved it! If so, definitely! Learn how your comment data is processed. Process again until smooth. One of my favorite things about summer cooking is stepping out my back door to pick fresh herbs from my little potted herb and flower garden. So quick and easy, thank you! It is traditionally made with a mortar and pestle, but thankfully most modern versions call for using a food processor. Salut! I love this dish! Process until finely chopped. Pulse in a food processor until finely ground. Thanks for the recipe! I was going to try this tonight, could I use gluten free pasta and would it be good to top with grilled Chicken?, Loved this dish the 1st time i made it and because it kept so well in the fridge i was able to eat leftovers with added baby spinach I am now making it again a winner thx so much from an Aussie fan. It was very easy to prepare and the whole family enjoyed it. Transfer to a plate and set aside. Squeezed a touch of lemon over it and was so hearty and flavorful. The pesto has a perfect balance of flavor and coats the spaghetti evenly and fully. Pulse until … Hmmm…so sorry, Shelley. ), This site is protected by reCAPTCHA and the Google. The pesto can be frozen for up to 3 months. Hi Bethany, I haven’t tried it, but I think this would be great with arugula! Add the spaghetti and boil until al dente, about 10 minutes, or according to package instructions. From my cookbook, this winter-friendly twist on pesto pasta is one of my go-to weeknight dinner recipes. Lynda. My tip would be to spiralize the noddles a couple of hrs before you cook and blot w/ paper towels to get the excess water out. It really makes so much that unless I’m feeding a crowd I can’t eat it up fast enough. Thank you! Next time, I will put 1/4 tsp salt or even less, half the oil, and only half a garlic clove. Made exactly as written and it was hard to stop licking the spoon! This was the first time I had ever made pesto, I had so much basil in the garden this year I thought I’d give it a try. Thank you so much! But, I forgot to check the pantry and ended up a bit short on olive oil and Parmesan in the triple batch of pesto with walnuts. 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