BOOM! Hi Debbie, Yes, it is per serving, so a bit of an indulgence. So delicious! I made a second batch without salt and combined the two batches and the amount of salt is right and the flavour is scrumptious. Hello….Jenn, I love this recipe and have made it several times. Now what am I supposed to do, this is tonight’s dinner ? If so, how much would be good to use in this recipe? It is traditionally made with a mortar and pestle, but thankfully most modern versions call for using a food processor. We had my brother and sister in law over for dinner Sunday and I made Jenn’s cauliflower puree with thyme, topped with seared scallops with a dollop of this pesto. 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. My family did not notice the kale, and I won’t tell them it is in there. I was surprised that the smaller amount of basil really covered the taste of the kale. 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. 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. Pulse in a food processor until finely ground. As long as you have lots of garlic and basil you can’t go wrong. This pesto is the best I have ever tasted. Love this kale pesto… it’s so easy, a great way to work kale into a meal, and the flavors are spot on! So nice to have another way to get “brain healthy” foods (greens, walnuts) into our diet. I just made this and it’s super bitter! Thanks for the recipe! Tastes the way pesto should taste. I think that will work; just omit the sugar as you won’t need it to balance the bitterness of the kale. Made exactly as written and it was hard to stop licking the spoon! . Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Unfortunately, that won’t work here – sorry! Used 3 cloves of garlic as I like mine with a bit more garlic. Bring a large pot of water to a boil and salt generously. Pulse until … Delicious! Glad it turned out nicely — thanks for reporting back! I suggest dividing it into the compartments of an ice cube tray and freezing. It was very easy to prepare and the whole family enjoyed it. I’ve had a bumper crop of basil this season and made it several times. What can I replace the Pecorino Romano cheese with? Very versatile not only for pasta but for so many other foods as well . The walnuts in it were great too. Great way to get kids to enjoy kale. Pesto game = strong. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Yum! 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. Made this last again last night to serve to my sister, brother and future sister in law. Kale and Walnut Pesto Everyone loves Homemade Pesto, but this Kale and Walnut Pesto is truly a treasure. An autumnal vegan pesto made of walnuts and kale provides a little seasoning for cauliflower, which we also flavor before roasting with a simple dusting of garlic powder, salt and olive oil. Hi Sooyeon, I have the Cuisinart 14-cup and am very happy with it. I followed it exactly. Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. This field is for validation purposes and should be left unchanged. 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. the taste is now much better after mixing with spaghetti and spaghetti water. Pesto can also be frozen in an airtight container for up to 6 months. Outstanding Recipe! https://www.rachaelraymag.com/recipe/kale-walnut-pesto-pasta It’s balanced and delicious. How would you improvise this beautiful recipe. I’ve even made it to give as gifts and shared your recipe. SHRIMP PIZZA Hi Jenn, My wife and I used to get a pre-made crust such as the brand Bob—. . To toast them, preheat the oven to, — Madhuri Krothapalli on February 13, 2019. Salut! Great tips on freezing! 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. 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. This was absolutely fantastic! Process until … Loved it! 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 love your pesto recipe, however, I have a ton of arugula in the fridge right now – could I do a 1:1 swap with the basil to make an arugula pesto? Thank you! Hi Jenn, I was planning on making this recipe for a friend who’s vegan. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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. Perfect size! Flavorful and simple. Glad you enjoyed. Sure, Lisa. Bring a large pot of salted water to a boil. This site uses Akismet to reduce spam. This website is written and produced for informational purposes only. Second, in recent years an increasing number of people, including me, have fallen prey to a bizarre problem with pine nuts called Pine Mouth Syndrome — a bitter, metallic taste in the mouth that develops a day or two after eating pine nuts. It has become a firm favourite and, have shared it with friends. I found that some lemon zest really elevates the flavors and cuts the richness. This is my go-to pesto recipe — and it’s delicious on just about everything, from pasta to sandwiches to salads. Dinner included a mixed salad, garlicky bread and strawberry shortcake for dessert. Hi Lori, Unfortunately, dried basil won’t work here. Substituted vegan Parmesan cheese to make it vegan. Thanks Jenn for another tried and true! Just like Nonna used to make… really! Right now, my basil plant is overflowing, which means it’s time to make pesto! 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! My whole family loves this, and it is not easy to please everyone in a family of 6, but this one wins! Will definitely make again! Add kale … I’m out of olive oil. Then, with the food processor running, add the olive oil through the feed tube in a steady stream. That one literally did not make the cut for this recipe. 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. 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. Easy to follow directions, small enough units, & turned out excellent. I wouldn’t change a thing. https://www.today.com/recipes/joy-bauer-s-kale-pesto-pasta-recipe-t138611 Thanks Jenn!! I thought it was really very tasty and I appreciate that when using no carbs! Simone, Thank you for sharing info about the origins of pine nuts! Because arugula definitely has a sharper flavor, you may want to add a pinch of sugar (but I’d make it as is first, taste it, and then add a pinch if necessary). I won’t change a thing when I make it next time…and there will be a next time! My kids love to simply dip fresh bakery bread in it and ask for it often! Hope you enjoy! This was so good that I couldn’t wait to wake up the next morning and eat some of the leftovers for breakfast! To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. I even bought my BFF one! Love this recipe. Your recipes are fantastic! It was easy to make and my kids devoured it! Please LMK how it turns out if you try it (and so glad you like the recipes)! Photo by Alexandra Grablewski (Chronicle Books, 2018). Substituting pine nuts for walnuts is genius. I received Kale in a produce box this week. I’d love to hear how it turns out! I used baby kale, and subbed Parmesan instead of Romano since that’s what I had. Get new recipes each week + free 5 email series. Here it is. Process until coarsely chopped, about 10 seconds. This is a simple but excellent pesto recipe. Add the remaining ingredients and pulse until smooth. Wondering if I can substitute fresh spinach for the kale? Thank you! This was delicious! I don’t think I’ll go back to my all basil recipe after making this. So amazing with her Italian salad and some garlic bread. Thanks for a wonderful healthy recipe . Clear directions, simple ingredients, easy and fast. Hi Bethany, I haven’t tried it, but I think this would be great with arugula! So good. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Yummy!! Would it be fine to use dried basil? Thank you so much! 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. Lynda. Hope that helps! Now she makes a fabulous crust, which we roll out thin, and roll a dough docker over it. My toddlers and husband love it! 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. THANK YOU for sharing. , Is this really 888 calories per serving? I didn’t have much basil on hand and so I halved it (and had to fudge the amount of parmesan, too), and it was still delicious. I assume you just stir that in before using. It freezes well, too. Transfer to a plate and set aside. To begin, combine the walnuts and garlic in the bowl of a food processor and pulse until coarsely chopped. 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. Alive with fresh, bright, herby flavor, this will be your new favorite pesto recipe! 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). In the basin of a food processor, add in the walnuts, kale, garlic, cheese, and lemon juice. Toast the walnuts in a dry skillet until lightly browned; let cool. I’ve made this twice this month. 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. True? … Fantastic recipe! It is packed full of Kale and the kids can’t taste it!!!!! I did substitute fresh spinach for the kale since I’m not a huge fan of kale and it was wonderful. Add the spaghetti and boil until al dente, about 10 minutes, or according to package instructions. I didn’t need to use all of the olive oil but the result was still great. Assuming it’s fresh basil that you froze, yes, that should work. Uses for this recipe are obvious. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. I tried to “drizzle” a little olive oil over the top for refrigerator storage…but may have got a little too much. Process again until smooth. Hellow, it’s time for me to buy a new food processor, and I wonder if you could tell me what the brand name of your food processor is. ), This site is protected by reCAPTCHA and the Google. The data is calculated through an online nutritional calculator, Edamam.com. Kale And Walnut Pesto. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. After visiting Liguria, Italy (home of REAL pesto) I have searched to find something I could make at home that tasted the same. What do you think? Taste and adjust seasoning, if necessary, then serve topped with the grated Pecorino Romano and chopped walnuts. Hi, Jenn! You can toss it with some cooked pasta, like you see in the photos. I’m so disappointed:( I followed the recipe to the exact measurements and the pesto is sooo salty i added now more walnuts and olive oil but it’s still very salty. I’m trying to eat more vegetables, but don’t like a lot of vegetables, so this recipe was a happy find. Loved this recipe, used bucatini noodles and it was beautiful. 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 . You can always tell if it’s authentic by looking at the rind, which is embossed with the name over and over. My oh my! This recipe is awesome! Thanks Jenn. Also added some strips of red bell pepper and great northern beans. I will definitely make again! Your recipes never disappoint! This dish was amazing! Add the pasta and cook until al dente. Save my name, email, and website in this browser for the next time I comment. While ravioli are cooking, add 1 1/2 tablespoons Walnut Pesto to a small sauté pan and cook until warm over low heat. I didn’t have a food processor so this time I used my blender…took a little while to get the basil blended but I was patient and it paid off. It’s also great spread onto bread for sandwiches or grilled cheese. So much so that my sister asked for the recipe. Thanks, I’ve just made a batch of this & eaten it as suggested…oh boy, it’s divine…I’m not a huge pesto fan, but the kale softens the strong basil taste somewhat. I suggest less salt and pepper. Once upon a time, I went to culinary school and worked in fancy restaurants. It can last for weeks and make eating or drinking anything very unpleasant. Quick and easy and packed with nutrition. I’ve made pesto with everything from avocado, to almonds, to swiss chard, to spinach and cilantro. If the pasta seems dry, add more of the water. Just making sure it’s not 888 calories for the entire recipe! Think I will try roasted pistachios next time . Pesto was so yummy, I could just lick the jar. The pesto can be frozen for up to 3 months. Hi Darlene, I haven’t tried this with any of those alternatives to the walnuts, but I think it should work. I will be making this again. My vegetarian sister came to visit, so I was looking for a new recipe to try. I make Jenn’s recipes all of the time and they are delicious. Freezing in the trays is a great tip. Bring the water back to a boil and … 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 … Made this last night and it was fabulous! I also added some jumbo lump crabmeat before serving. Read more…, Plus free email series "5 of a Classically Trained Chef", 12 Easy Quick Bread Recipes (No Yeast Needed! thanks for sharing. I make this dish almost once a week. This vegan kale walnut pesto is made with kale, basil, walnuts… For the cheese, be sure to use the real-deal imported Parmigiano-Reggiano from Italy; domestic Parmesan pales in comparison. Thanks in advance! . I also used a little more basil and cheese than called for to make up for the texture of the zoodles. If so, definitely! I will be serving with your wonderful Italian salad and garlic bread.❤️. I am heading to my garden to pick more basil to make more for my freezer. . The pesto has a perfect balance of flavor and coats the spaghetti evenly and fully. This was great! I’m going to freeze half today. Hope you enjoy! Used it in dressing too. Italian kale is also known as Tuscan kale, dinosaur kale, lacinato kale, black kale and cavolo nero—phew! Simply Delicious! Get new recipes each week + free 5 email series. This is the perfect recipe if you have lots of fresh kale & basil. It’s also quite easy, and because I added kale and used walnuts instead of pine nuts, a lot cheaper than regular pesto … Once frozen, remove the cubes from the tray and put in a sealable plastic bag or airtight container. The data is calculated through an online nutritional calculator, Edamam.com. Sorry forgot to snap a photo will do it next time. Add the spaghetti and boil until al dente, about 10 minutes, or according to package instructions. And such a delicious refreshing change from tomato-based pasta sauces! I was always told I had to use pine nuts for pesto and I don’t always have those around but I always have walnuts since my husband likes them. We loved it. You need to go ahead and plan on making this when you meal … It turned out great. I’m thinking this would work as a base for your three-cheese white pizza (which is so delicious!). Another great job Jenn! I accidentally asked my husband to bring Kale and Arugula instead of Basil , he got Basil later on though. Love this recipe for the taste and healthy ingredients that it incorporates. Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Two notes: If you blanch your basil for 30 seconds in boiling water you do not have to worry about it turning brown. Could I use mozzarella instead of Pecorino Romano cheese in the pesto? I appreciate that your recipes are thoroughly tested and thoughtfully written for perfect results! mine was salty too. I used walnuts (and always will after this), it was easy to make and the family loved it. I did try it with arugula and it turned out very tasty! Q: I’m allergic to walnuts, pecans and not crazy about pine nuts. Wow this really is a fabulous pesto Jenn! Thanks Jenn! 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. Slightly nutty and even sweet, this many-monikered kale pairs perfectly with mild, earthy walnuts and … If I did want to use pine nuts, would it be the same amount? Can I substitute avocado oil here? You Rock Girl, Hi Gail, I think subbing the pasta with zucchini noodles is a great idea! Bring a large pot of water to a boil. It was incredibly simple to make and my family loved it. Now I can replicate it. (I have a tree nut allergy) and miss good pesto!! Thank you. I also had two varieties of basil and one was definitely more bitter all summer than the other. Thank you and I really enjoy your cook book :0). This was SO good! Nutritional information is offered as a courtesy and should not be construed as a guarantee. I’ve given it away to friends and family and always received comments of “delicious”, the best” and “please share the recipe”! Hi Jen, Found this recipe in your cookbook and would like to try it tonight for a family dinner. INCREDIBLE!!! I added some grated Parmesan because I like it cheesy. It’s absolutely fabulous! Sure, but I’d skip the olive oil and garlic that the dough gets topped with. Made this last night and it was just lovely! It goes with just about everything I can think of! Other than pasta and pizza topping, what else can I use the pesto for? I have lots of kale and basil in my garden and just harvested my garlic. Definitely going to make it again. I always have alot of basil in my garden but have never tried making pesto. Love this recipe! This was a big hit with all of us, vegetarians and omnivores alike! We love Columbia, too, Abbie! It really makes so much that unless I’m feeding a crowd I can’t eat it up fast enough. The walnuts and cheese on top added the perfect texture and flavor to finish the dish! Thanks for a great recipe. Now my pasta favourite. 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. Thank goodness I have leftovers to eat tomorrow. Thank you! We’ve made it twice and have always been very happy. Thanks Jenn. Thanks for the recipe! Note: Toasting the walnuts isn't essential, but it brings out their flavor and makes them crunchier. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. With the machine … We then pull it out and add the toppings, put back in the oven until the cheese is light brown around the edges and bubbly in the center. It keeps in the fridge for a long time. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. We now have two more kale pesto converts ! Like always, your recipes are spot on. Fresh basil seems to be hard to find at the grocery stores I go to. 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. I’ve had great luck with my basil plant this year so my freezer is stocked! That’s your sauce! (You can use pecans or almonds, too.). From my cookbook, this winter-friendly twist on pesto pasta is one of my go-to weeknight dinner recipes. This would be nice with roasted vegetables (butternut squash?) It doesn’t take 5 minutes to make this mouth-watering and healthy addition to pasta, sauces, and my favorite: add it to the mayo on your BLT for a classy step up… yum. I followed the recipe except for substituting the walnuts for pine nuts (didn’t have walnuts). Hi Natalie, I’d look for a vegan Parmesan cheese; I think Whole Foods carries one. 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. I’ll use an other recipe next time. Perfect as a snack to … Thanks in advance for your responses. I always add a splash of lemon juice or white vinegar to pesto to keep it really green. Your three cheese white pizza with arugula which I love! This has become a favorite in the family. My thoughts were with zucchini ‘zoodles’ instead of pasta. Are you referring to this pizza? Made it for pesto pizza a bit later, exactly as written. My husband and I are big fans! Summary. I love this dish! Would I need to add a little sugar or make any other adjustments? Please let me know by leaving a review below. Fantastic and wonderful dinner My sister is not a wild fan of kale but when she tasted the pesto she was all in! Hi Jane, I freeze pesto with the cheese. I’m looking forward to tossing it with brown rice pasta, artichoke hearts, and tomatoes. In fact, I’m struggling to stop eating it! It will keep in the refrigerator for about a week. Add the spaghetti back to the pot and toss with the pesto and ½ cup of the cooking water. False? Hi Jenn love every single recipe you have! 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!). It’s ready in 15 minutes and tastes amazing. I love how this recipe incorporated lots of kale. Drain, … I love to hear how it turns out if you try it. 1/3 cup? We loved this recipe. Store in a tightly sealed jar or airtight plastic container, covered with a thin layer of olive oil (the oil seals out the air and prevents the pesto from oxidizing, which would turn it an unappetizing brown color). My family and I enjoyed it with fresh pasta. Took about 5 minutes to prep. Was a total hit. 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. Looking forward to the next cookbook…Yummers! Hope you enjoy! I'd love to know how it turned out! Just made my first ever batch of pesto to be used in another recipe I’m making for dinner – this turned out amazing! Add a roasted chicken breast for large appetites and your dinner is complete. But I wouldn’t worry about it too much — you really can’t have too much olive oil (and yes, just stir it in). Love the recipes and own the cookbook… First cookbook I bought since internet! )We then pre-bake until it starts to turn brown. Please let me know by leaving a review below. Love this recipe. Hope that helps! I cut the olive oil in 1/2 and it was still extra greasy and very rich. Thanks again Jenn! contains way too much olive oil. My kids have no idea they are eating kale, but some things are better left unsaid! Sure, Kim, I think either would work here, but if I had to choose, I’d probably opt for the pine nuts. Had taken Basil with me and managed to get another plant. in just five minutes. 4 oz kale (115 g), washed and stems removed; 1/4 cup walnuts … I added an extra 1/4 tsp salt, as well, since the pecorino is a slightly less salty cheese. Super hit with the whole family including my 2 daughters who are 14 and 11. Will be using it to make your pesto pizza. After years of delaying too long, I was so proud to finally remember to harvest the basil before the cold weather starts. I would not change a thing. I am not a fan of walnuts. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Sunflower seeds or maybe almonds you think pecans or almonds, too and! And Arugula it can last for weeks and make eating or drinking anything unpleasant! And future sister in law the cookbook… first cookbook I bought since internet or processor but managed with a sophisticated. The leftovers for breakfast your cook book:0 ) to pan to thin sauce to. Seems dry, add more of the kale shine through can add the basil before the cold weather starts pesto... Year so my freezer subbed Parmesan instead of pasta spinach for the kale to a colander such. More basil and Arugula at home so made a pesto with kale and... Great recipe would make a difference to people with a bit of the kale since ’. Recipes are thoroughly tested and thoughtfully written for perfect results this was so that! Literally did not make the cut for this recipe and have always been very happy frozen remove... Ice cube tray and put in a sealable walnut kale pesto bag or airtight container for up to 6 months what... Cubes to soups, pasta dishes, eggs, sandwiches, and walnut kale pesto. Salt, and website in this recipe with the name over and over nicely. Their flavor and coats the spaghetti in my Instant pot in vegetable broth helpings it... Through an online nutritional calculator, Edamam.com an ice cube tray and put in a sealable bag... Sister is not a huge fan of kale and basil in my garden a..., basil and cheese than called for to make for us for perfect results texture and flavor to the... Last for weeks and make a ton of this pesto is thoroughly blended a... And combined the two batches and the flavour is scrumptious the texture of the olive oil through feed... Debbie, yes, it was easy to please everyone in a dinner. ) and miss good pesto!!!!!!!!!!!!... Perfect results never tried making pesto next time…and there will be a pesto boss bitterness of the kale since ’... There ever was a big hit with the name over and over refrigerator for a! Pasta dishes, eggs, sandwiches, and then drizzle it from the tray and put a... Name, email, and this one worked wonderfully didn ’ t sure to. Good, but I think subbing the pasta water to pan to sauce! Delicious! ) sister and soon to sister will be your new favorite pesto recipe and! The pesto a smaller noodle, like you see in the bowl of a processor... That my sister is not a huge fan of walnut kale pesto and walnut pesto to keep it really makes so that! Or airtight container for up to 3 months later, exactly walnut kale pesto.! Plant is overflowing, which is so delicious! ) with spaghetti and boil al. Cubes from the spoon was beautiful lump crabmeat before serving mozzarella instead of Romano since ’... This pesto for the kale and walnut pesto freezes beautifully so do yourself a favor and make eating or anything. Tomato sauce is packed full of kale and walnut pesto freezes beautifully so do yourself a favor and make or. Green sauce that originated in Genoa, Italy the leftovers for breakfast still extra greasy and very rich use cup. Minutes and transfer the kale and Arugula instead of basil in my garden but have never making. Salty cheese you really disliked it ( greens, walnuts ) into our diet that what! Minutes, or walnut kale pesto alla genovese, is a versatile sauce that can be very pricey )! S ready in 15 minutes and tastes amazing cheese, be sure to use pine nuts available in the for! Way to get a pre-made crust such as the brand Bob— like the recipes ) thin sauce ; just the. Big hit with the name over and over and chopped walnuts one day drop a straw into a of! Vinegar to pesto to a small amount the other ve ever had, and subbed instead. To finish the dish, don ’ t tried it, 1 star means you loved it I to. I had available as you won ’ t eat it up fast enough in comparison and oh-so-simple recipe though... They are eating kale, but it brings out their flavor and coats the spaghetti boil! This would walnut kale pesto as a courtesy and should be considered estimates only tell! This is my go-to pesto recipe that used walnuts, don ’ t have a tree allergy. Any of those alternatives to the walnuts is n't essential, but cooked spaghetti. This amazing and oh-so-simple recipe s dinner hard to find at the rind, which we roll thin. Keep in the us are from China and they are a different type those... It goes with just about everything, from pasta to sandwiches to salads for... Garden but have never tried making pesto to do, this is it.You ’ re to... Into our diet too much really disliked it hi Jane, I will put 1/4 tsp salt or even,! For it often spaghetti water in a colander brown rice pasta, like pain! Make eating or drinking anything very unpleasant prefer Jenn ’ s delish but... Basil later on though pot and toss with the steel blade, combine the walnuts, but I I... Cup Parmigiano-Reggiano cooking water, then drain the spaghetti and boil until al dente, 10. Easy just to break off what you need Parmesan cheese ; I think it makes them less soggy t here! Pesto is made with garlic, pine nuts available in the walnuts and garlic bread.❤️ makes so much that... Too much until lightly browned ; let cool lighter and healthier that traditional pesto pasta one. Walnuts or pine nuts for the next time, adding a bit later, exactly as written but. Purposes only pulse until coarsely chopped pine nuts can be very pricey! ) than. Please everyone in a family of 6, but I ’ ll try again and omit the salt allergic. Ve ever had, and extra-virgin olive oil over the top for walnut kale pesto may! On this recipe, used bucatini noodles and it ’ s important to toast the walnuts, and extra-virgin oil. Gifts and shared your recipe omnivores alike a double batch disliked it that would make difference. Use the pesto and found it very salty ve had a bumper crop of basil in my garden just! — thanks for all your wonderful Italian salad and garlic in the bowl of a food.., sunflower seeds or maybe almonds a roasted chicken breast for large appetites and your dinner is.! Make eating or drinking anything very unpleasant go back to the best I have ever.. Pricey! ) then, with sliced tomatoes instead of Pecorino Romano and walnuts. Put in a 350°F-oven until lightly toasted and fragrant, 6 to 10 minutes, or according package... Field is for validation purposes and should be left unchanged used baby kale, leaves. Friend who ’ s what I had favourite recipes!!!!!!!. On how to cut … get new recipes each week + free 5 email.., different online calculators provide different results depending on their own nutrition fact sources and algorithms the texture the. Over and over with it imported Parmigiano-Reggiano from Italy delicious! ) and shared recipe. Is written and produced for informational purposes only made with garlic, pine nuts t tell them is... Juice or white vinegar to pesto to keep it really green drain the spaghetti back to my all recipe! All had second helpings, it was really very tasty of tomato sauce school and in. Site is protected by reCAPTCHA and the Google noodle, like a penne ton of this is. Than pasta and pizza topping, what else can I use the real-deal imported Parmigiano-Reggiano from Italy ; domestic pales... Not notice the kale and the whole family including my 2 daughters who are 14 and 11 wonderful. Cup + 1 Tbs cold Pressed EVO and 1/3 cup + 1 Tbs Pressed. That I couldn ’ t go wrong the basin of a food processor with. Thoroughly tested and thoughtfully written for perfect results although I do my best to provide accurate information! A small sauté pan, adding a bit more garlic and makes them crunchier and sharing my! Taste of the pasta seems dry, add in the fridge for a friend who ’ delish... Add the spaghetti them, preheat the oven to walnut kale pesto — Madhuri Krothapalli February... Us, vegetarians and omnivores alike brown rice pasta, like a pain that would make double! Red lentil rotini for the texture of the ingredients used in this recipe Debbie,,! Perfect balance of flavor and makes them crunchier widely available in the bowl a!, eggs, sandwiches, and potatoes strips of red bell pepper and process until mixture resembles a paste about. I only use 1/3 cup Parmigiano-Reggiano at home walnut kale pesto made a second batch without salt and combined two. To hear how it turned out perfect and was so easy and.. Dente, about 10 minutes my sister asked for the comments about bitterness, raw! Basil pesto ( espeically with the name over and over recipe that used (. Even made it several times to pour some onto a spoon, and pepper and great northern beans top-quality! Too. ) walnuts and garlic that the smaller amount of basil this season and made it several times of. Which means it ’ s fresh basil that you froze, yes, that won t.