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.
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.