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    The Heirloom Pantry » Recipes » Sides

    5 Minute Kale Walnut Pesto

    Published: Aug 2, 2020 · Modified: Nov 8, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    5 Minute Kale Walnut Pesto is a game-changing way to upgrade your condiment assortment. It can be added to your cheese board, pasta, sliders, and even tossed with vegetables, like Sautéed Green Beans with Furikake. This versatile pesto only takes a few minutes to make and adds zest to any dish.

    Kale Walnut Pesto in ramuken

    This uniquely flavored pesto is easy to make and only requires a food processor and a handful of ingredients you probably already have in your kitchen.

    Jump to:
    • About Kale Walnut Pesto
    • How to Enjoy Pesto
    • Ingredients
    • Substitutions
    • Variations
    • Instructions
    • Recipe FAQ
    • Storage
    • Top Tips
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    About Kale Walnut Pesto

    • Taste - The combination of ingredients create a uniquely bright and herby pesto.
    • Texture - The pesto is light with a little bit of crunch from the walnuts.
    • Effort - All you need to do is add the ingredients to a food processor!
    • Time - It takes just 5 minutes to whip up this pesto.

    How to Enjoy Pesto

    This gluten free walnut pesto can be enjoyed as a condiment or a pasta sauce. Whenever we make this pesto, we make enough for both just in case. During the week, we'll add a dollop of pesto and melted burrata to pasta, use it to make pesto gnocchi, or spread some on a grilled cheese sandwich with tomato soup.

    You can add this Kale Walnut Pesto to any dish that needs some flavor, including mozzarella chicken breast, Italian pasta salad, and sandwiches. It's a versatile sauce and adds a garlicky zest you will love!

    kale pesto ingredients

    Ingredients

    • Fresh torn kale - Provides the signature strong and earthy kale flavor. The rich flavor of kale blends perfectly with the other ingredients to create a balanced and flavorful sauce.
    • Parmigiano-reggiano - Parmigiano-reggiano or parmesan cheese adds sharp and creamy flavor.
    • Walnuts - Raw or toasted walnuts add a nutty flavor and heartiness to the pesto sauce.
    • Garlic cloves - Adds the quintessential aroma to the sauce.
    • Extra virgin olive oil - An emulsifier that brings the sauce together.
    • Kosher salt - Accentuates the flavors of the sauce.
    • Freshly ground black pepper - Adds a spicy kick.

    Substitutions

    • Nuts - Replace the walnuts with regular or toasted pine nuts, toasted pecans, almonds, or hemp seeds.
    • Basil - Try our basil walnut pesto recipe with fresh basil leaves for an extra peppery kick.
    • Nut free pesto - If you have a nut allergy, you can omit the nuts.
    • Pecorino Romano - Replace a ¼ of Parmigiano-reggiano with Pecorino Romano for an extra sharp flavor.
    • Classic Basil Pesto - Try our classic basil pesto with basil and pine nuts.

    Variations

    • Lemon Juice - Add a tablespoon of lemon juice for added acidity and brightness.
    • Spicy - Add crushed red pepper flakes to imbue heat to the sauce.
    • Vegan - Omit the grated parmesan cheese or Parmigiano-reggiano to make this recipe vegan and dairy-free.
    • Spinach pesto - Add a couple cups of spinach leaves if you are running low on kale and for added nutritional value.

    Instructions

    kale with cheese in food processor
    walnuts and garlic with kale pesto in food processor
    • Blend the kale and cheese - Place kale and cheese in the food processor container. Pulse until well-blended, about 30 seconds.
    • Add walnuts and garlic - Add in walnuts and garlic, and blend for another minute until coarsely chopped.
    • Blend remaining ingredients - Add in salt, pepper, and olive oil. Then blend until the mixture is creamy and smooth, about 1-2 minutes. Add more salt and pepper to taste if necessary.

    Recipe FAQ

    Why is my pesto bitter?

    Pesto can become bitter if you mix in the food processor too long. Once the basil breaks down too much, it can become bitter. Also, olive oil contains bitter tasting polyphenols , which can get squeezed out if it is over processed.

    Is making your own pesto worth it?

    Yes! While it may be tempting to go with store-bought pesto, homemade pesto is both tastier and healthier. It also only takes 5 minutes to make!

    What is the best oil for pesto?

    Extra virgin olive oil is the best because it has a rich flavor that blends well with the other ingredients.

    Why is my pesto turning brown?

    This means your pesto is oxidizing and this usually occurs while it is stored in the fridge. In order to avoid this, we suggest adding a thin layer of olive oil above the pesto to seal out the air.

    Is pesto healthy?

    Yes! Pesto ingredients may reduce your risk of heart disease, diabetes, and cancer. Also note that homemade pesto is typically healthier than store-bought.

    Storage

    This kale walnut pesto can be stored in an air-tight container in your refrigerator up to 5 days. Be sure to add a thin layer of olive oil to seal out the air and prevent the sauce from oxidizing and turning brown. You can also freeze the pesto in an airtight ice cube tray for up to 6 months.

    Kale Walnut Pesto flatlay

    Top Tips

    • If you store and refrigerate the pesto, be sure to mix it again before using it. The ingredients can separate while stored in the refrigerator.
    • Use a baking spatula to scrape all of the pesto from the food processor to eliminate food waste.

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      Homemade Basil Pesto Without Pine Nuts
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    Did You Like This Recipe?

    Love this easy kale pesto recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your homemade kale pesto!

    📖 Recipe

    Kale Walnut Pesto flatlay
    Print Recipe Pin Recipe
    5 from 3 votes

    5 Minute Kale Walnut Pesto

    5 Minute Kale Walnut Pesto is a game-changing way to upgrade your condiment assortment. Kale pesto can be added to your cheese board, Turkey & Swiss Skillet Sliders, pasta, and even tossed with vegetables, like Sautéed Green Beans with Furikake. This pesto only takes 5 minutes to make and can add zest to any dish.
    Prep Time5 minutes mins
    Total Time5 minutes mins
    Course: Condiment
    Cuisine: Italian
    Servings: 8
    Calories: 177kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 knife
    • 1 cutting board
    • 1 Food processor
    • 1 wooden spoon

    Ingredients 

    • 2 cups Fresh torn kale no stems
    • ½ cup Freshly grated parmigiano-reggiano
    • ¼ cup Walnuts
    • 2 Garlic cloves
    • ½ cup Extra virgin olive oil
    • ¼ teaspoon Kosher salt
    • â…› teaspoon Freshly ground black pepper
    Prevent your screen from going dark

    Instructions

    • Blend the kale and cheese - Place kale and cheese in the food processor container. Pulse until well-blended, about 30 seconds.
      2 cups Fresh torn kale, ½ cup Freshly grated parmigiano-reggiano
    • Blend walnuts and garlic - Add in walnuts and garlic, and blend for another minute.
      ¼ cup Walnuts, 2 Garlic cloves
    • Blend remaining ingredients - Add in salt, pepper, and olive oil. Blend until the mixture is creamy and smooth, about 1-2 minutes. Add more salt and pepper to taste if necessary.
      ½ cup Extra virgin olive oil, ¼ teaspoon Kosher salt, ⅛ teaspoon Freshly ground black pepper

    Notes

    Storage
    • Refrigerate kale walnut pesto can in an air-tight container for up to 5 days. Be sure to add a thin layer of olive oil to seal out the air and prevent the sauce from oxidizing and turning brown. You can also freeze the pesto in an airtight ice cube tray for up to 6 months.
    Top Tips
    • If you store and refrigerate the pesto, be sure to mix it again before using it. The ingredients can separate while stored in the refrigerator.
    • Use a baking spatula to scrape all of the pesto from the food processor to eliminate food waste.

    Nutrition

    Calories: 177kcal | Carbohydrates: 2g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 180mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1723IU | Vitamin C: 20mg | Calcium: 104mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Comments

    1. Megan

      March 27, 2020 at 7:59 pm

      Thank you so much for sharing this recipe! This is perfect for when I am low on time (who isn't) and am having dinner guests that I want to impress. Super simple and delicious!

      Reply
      • pastaragazza

        April 06, 2020 at 4:53 pm

        5 stars
        Agreed! It's a great way to use extra kale you have in your fridge too!

        Reply
    5 from 3 votes (2 ratings without comment)

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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