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.
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.
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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, or spread some on a grilled cheese sandwich with tomato soup.
You can add 5 minute Kale Walnut Pesto to any dish that needs some flavor, including chicken breast, pasta salad, and sandwiches. It's a versatile sauce and adds a garlicky zest you will love!
Ingredients
- Fresh torn kale - Provides the signature strong and earthy kale flavor. Rich in fiber, antioxidants, calcium, and vitamins, it is one of the most nutrient dense foods. 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, 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 or just want to keep fat calories down, you can omit the nuts.
- Pecorino Romano - Replace a ¼ of Parmigiano-reggiano with Pecorino Romano for an extra sharp flavor.
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 - Add a couple cups of spinach leaves if you are running low on kale and for added nutritional value.
Instructions
- 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
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.
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!
Extra virgin olive oil is the best because it has a rich flavor that blends well with the other ingredients.
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.
Yes! Pesto ingredients may reduce your risk of heart disease, diabetes, and cancer. Also note that homemade pesto is typically healthier than store-bought.
Equipment
This pesto sauce recipe requires kitchen essentials, all of which can be used for many other common recipes. To make this sauce, you need a knife, cutting board, food processor, and wooden spoon.
To explore more kitchen items to make your kitchen complete, head to our Kitchen Essentials shop.
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.
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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5 Minute Kale Walnut Pesto
Equipment
- 1 knife
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
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
- 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.
Megan
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!
pastaragazza
Agreed! It's a great way to use extra kale you have in your fridge too!