It has become a firm favourite and, have shared it with friends. Love this recipe! My kids have no idea they are eating kale, but some things are better left unsaid! Assuming it’s fresh basil that you froze, yes, that should work. Walnut Kale Pesto, made in my favorite food processor (favorite because the parts go in the dishwasher!) It is packed full of Kale and the kids can’t taste it!!!!! Thanks in advance for your responses. We love it so much we’ve doubled the number of basil plants in the garden so every 4 days I can pick enough to make a pesto dish. Hi Debbie, Yes, it is per serving, so a bit of an indulgence. I only use 1/3 cup + 1 Tbs Cold Pressed EVO and 1/3 cup Parmigiano-Reggiano. Add the spaghetti back to the pot and toss with the pesto and ½ cup of the cooking water. I freeze this in large quantities too, but instead of freezing in ice cube trays, I just put it in a quart size ziplock bag and lay it flat to freeze. Also, the kale and walnut pesto freezes beautifully so do yourself a favor and make a double batch. Traditional pesto is made with garlic, pine nuts, salt, basil leaves, Parmigiano-Reggiano, and extra-virgin olive oil. It is traditionally made with a mortar and pestle, but thankfully most modern versions call for using a food processor. We’ve made it twice and have always been very happy. So nice to have another way to get “brain healthy” foods (greens, walnuts) into our diet. 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. 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. Had taken Basil with me and managed to get another plant. This would be nice with roasted vegetables (butternut squash?) Learn how your comment data is processed. Love this kale pesto… it’s so easy, a great way to work kale into a meal, and the flavors are spot on! Your recipes never disappoint! Hmmm…so sorry, Shelley. Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. I made a second batch without salt and combined the two batches and the amount of salt is right and the flavour is scrumptious. I always have alot of basil in my garden but have never tried making pesto. Salut! Very versatile not only for pasta but for so many other foods as well . Hi, Jenn! How would you improvise this beautiful recipe. I thought it was really very tasty and I appreciate that when using no carbs! This was sooooo good! SHRIMP PIZZA Hi Jenn, My wife and I used to get a pre-made crust such as the brand Bob—. I added an extra 1/4 tsp salt, as well, since the pecorino is a slightly less salty cheese. My family and I enjoyed it with fresh pasta. Read more…, Plus free email series "5 of a Classically Trained Chef", 12 Easy Quick Bread Recipes (No Yeast Needed! Thanks! Q: I’m allergic to walnuts, pecans and not crazy about pine nuts. I’d love to hear how it turns out! 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. I would not change a thing. . 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. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. Makes about 1-1/4 cups (about 10 servings), extra virgin olive oil, best quality such as Lucini or Colavita, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Pizza with Pesto, Fresh Tomatoes & Mozzarella, Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls, Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto. I always make a double batch and freeze. Will definitely make again! Made this tonight with both gluten free and regular spaghetti. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. After years of delaying too long, I was so proud to finally remember to harvest the basil before the cold weather starts. Quick and easy and packed with nutrition. I’m looking forward to tossing it with brown rice pasta, artichoke hearts, and tomatoes. Begin by toasting the walnuts in a 350°F-oven until lightly toasted and fragrant, 6 to 10 minutes. Used 3 cloves of garlic as I like mine with a bit more garlic. Bring a large pot of water to a boil. From my cookbook, this winter-friendly twist on pesto pasta is one of my go-to weeknight dinner recipes. 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. I’ll use an other recipe next time. I used whole wheat noodles. While ravioli are cooking, add 1 1/2 tablespoons Walnut Pesto to a small sauté pan and cook until warm over low heat. A winter-friendly twist on pesto pasta, this spaghetti with kale and walnut pesto is a quick weeknight dinner and a delicious way to sneak in some healthy greens. 1/3 cup? Thank you. I’d 888 per serving – ouch! Just made my first ever batch of pesto to be used in another recipe I’m making for dinner – this turned out amazing! Thank you! I did try it with arugula and it turned out very tasty! Didn’t have a Magimix or processor but managed with a pestle and mortar. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Recently, I have gone Keto and this is the one dish I do miss. We now have two more kale pesto converts ! It’s also quite easy, and because I added kale and used walnuts instead of pine nuts, a lot cheaper than regular pesto … Transfer to a plate and set aside. This recipe is awesome! Cook for 5 minutes and transfer the kale to a colander, using a slotted spoon. Bring a large pot of salted water to a boil. Oh, and I can’t remember the last time we had an ice cube tray, so I used the mini cupcake pan and mini donut pans to freeze the batches. This is a simple but excellent pesto recipe. Lynda. Hi Darlene, I haven’t tried this with any of those alternatives to the walnuts, but I think it should work. Most pine nuts available in the US are from China and they are a different type than those grown in New Mexico or Europe. I’ve even made it to give as gifts and shared your recipe. Italian kale is also known as Tuscan kale, dinosaur kale, lacinato kale, black kale and cavolo nero—phew! My whole family loved it and it is definitely going into the dinner rotation! What a hit and my sister in law was very happy to know that these recipes are available in the once upon a chef cookbook which I gave her for her birthday. Fantastic and wonderful dinner My sister is not a wild fan of kale but when she tasted the pesto she was all in! Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. I have lots of kale and basil in my garden and just harvested my garlic. Kale and Walnut Pesto! What can I replace the Pecorino Romano cheese with? Thank you and I really enjoy your cook book :0). 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. Add a teaspoon of salt and the kale. Sometimes I leave them in the fridge wrapped in paper towels in Tupperware overnight… I think it makes them less soggy. Since I had Arugula as well , made a pesto with all the 3 greens and the pesto was amazing and I feel good that I am feeding my family a healthy dish. I am heading to my garden to pick more basil to make more for my freezer. Ready for what might just be the most nutritious pesto on the planet? Fresh basil seems to be hard to find at the grocery stores I go to. I make this all the time, great recipe! Thank you, Jenn, for this amazing and oh-so-simple recipe. I’ve had a bumper crop of basil this season and made it several times. First, I always seem to have walnuts in the house (pine nuts can be very pricey!). Love this recipe. This is my go-to pesto recipe — and it’s delicious on just about everything, from pasta to sandwiches to salads. I am going to make more and freeze it. Once frozen, remove the  cubes from the tray and put in a sealable plastic bag or airtight container. Made it for pesto pizza a bit later, exactly as written. Thanks Jenn for another tried and true! Hi! Photo by Alexandra Grablewski (Chronicle Books, 2018). One of my wishes is to one day drop a straw into a glass of this pesto and enjoy. Can I use pumpkin, sunflower seeds or maybe almonds? I found that some lemon zest really elevates the flavors and cuts the richness. Thanks Jenn!! Made this last again last night to serve to my sister, brother and future sister in law. Substituting pine nuts for walnuts is genius. It’s balanced and delicious. It is delicious with a wonderful texture and consistency. Pesto can also be frozen in an airtight container for up to 6 months. It’s also great spread onto bread for sandwiches or grilled cheese. Thanks Jenn. My husband and I are big fans! Bethany. I’m trying to eat more vegetables, but don’t like a lot of vegetables, so this recipe was a happy find. 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! I’ve given it away to friends and family and always received comments of “delicious”, the best” and “please share the recipe”! … Perfect. Well, here it is! Now I can replicate it. I’m thinking this would work as a base for your three-cheese white pizza (which is so delicious!). You can also freeze pesto for future use if you have more than you can use now. Process until … I followed it exactly. Question: I’ve read that if you’re freezing pesto, you shouldn’t add the cheese, but instead freeze all the ingredients and then add the cheese separately, when you actually use the pesto. Hope you enjoy! Meanwhile, make the pesto: In the bowl of a food processor fitted with the steel blade, combine the kale and basil. Could I use mozzarella instead of Pecorino Romano cheese in the pesto? Tastes the way pesto should taste. This was so good that I couldn’t wait to wake up the next morning and eat some of the leftovers for breakfast! Sure, Lisa. Please let me know by leaving a review below. You can toss it with some cooked pasta, like you see in the photos. So much so that my sister asked for the recipe. It was so easy and seemed lighter and healthier that traditional pesto pasta. This vegan kale walnut pesto is made with kale, basil, walnuts… Learn how your comment data is processed. Thank you! If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.”, For the nuts, I use walnuts instead of the more traditional pine nuts for a few reasons. Add a roasted chicken breast for large appetites and your dinner is complete. It was incredibly simple to make and my family loved it. Dinner included a mixed salad, garlicky bread and strawberry shortcake for dessert. It was very easy to prepare and the whole family enjoyed it. Hi Jen, Found this recipe in your cookbook and would like to try it tonight for a family dinner. Drain, … thanks for sharing. This dish was amazing! Delicious! My entire family loves it. Also I had recreated the 1905 salad from my favorite Columbia Restaurant in St Armand’s Circle and served your wonderful sangria which is spot on! The combination of kale, avocado, basil, garlic, and nutritional yeast make this pesto super nourishing, and it’s even more elevated when you add omega-3-rich walnuts … The fresh basil leaves from my garden found a perfect place! 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. Would I need to add a little sugar or make any other adjustments? Now my pasta favourite. I always add a splash of lemon juice or white vinegar to pesto to keep it really green. If you can find fresh mint, that would be a good substitute. If the pasta seems dry, add more of the water. Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Kale And Walnut Pesto. Delicious and easy. I can get it on the table in 25 minutes max, and it’s a great way to sneak in some healthy greens (green-phobic kids: you know who you are!). I don’t think I’ll go back to my all basil recipe after making this. If so, how much would be good to use in this recipe? Uses for this recipe are obvious. maybe i’ll try again and omit the salt. False? Thanks Jenn. It’s a meal in itself, nutritious, vibrant green and as all recipes I use from your site Jenn, a keeper….love, love, love your recipes…they never fail me! Pesto is also nice stirred into or dolloped on top of soup like in this recipe. It really makes so much that unless I’m feeding a crowd I can’t eat it up fast enough. 7-Ingredient vegan kale pesto, made with cooked kale and walnuts instead of fresh basil and pine nuts. The walnuts in it were great too. I assume you just stir that in before using. Fantastic recipe! (We’re St. Louis thin crust fans. I'd love to know how it turned out! Took about 5 minutes to prep. Perfect as a snack to … To toast them, preheat the oven to, — Madhuri Krothapalli on February 13, 2019. That one literally did not make the cut for this recipe. If so, definitely! . mine was salty too. My kids love to simply dip fresh bakery bread in it and ask for it often! I won’t change a thing when I make it next time…and there will be a next time! This has become a favorite in the family. My thoughts were with zucchini ‘zoodles’ instead of pasta. Save my name, email, and website in this browser for the next time I comment. I’ve used this recipe with pasta, and it’s delish, but decided to use “zoodles” this time. In the basin of a food processor, add in the walnuts, kale, garlic, cheese, and lemon juice. So amazing with her Italian salad and some garlic bread. This website is written and produced for informational purposes only. You Rock Girl, Hi Gail, I think subbing the pasta with zucchini noodles is a great idea! Thanks for the recipe! This is one of my favourite recipes!!! I’m going to freeze half today. I made the pesto and it was so delicious. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Once upon a time, I went to culinary school and worked in fancy restaurants. Add the spaghetti and boil until al dente, about 10 minutes, or according to package instructions. Get new recipes each week + free 5 email series. I didn’t need to use all of the olive oil but the result was still great.