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Kale & Walnut Pesto

I have a fresh baguette in the kitchen and although our son loves dipping it in balsamic and oil, I prefer a spread of pesto once in awhile.  Its the middle of winter, and kale is much easier to get hold of rather than basil. With the same ingredients as how I make my basil pesto, I just substituted curly kale to satisfy the cravings....



2 cups  kale (the leafy green parts only.  rib removed)

1/4 cup raw shelled walnuts (or roasted and unsalted)

1/4 cup parmesan cheese

1/4 cup olive oil (to 1/2 cup depending on consistency)

1 clove garlic

salt & pepper to taste (optional)

lemon juice (optional)


In a food processor, combine all the ingredients except cheese, oil, and lemon juice.

Pulse until it breaks apart.  Add the cheese and pulse again.

Pour the olive oil in the spout while the food processor is running.  (You can add the lemon juice at this time as well if using)

Eat away with your favorite crusty bread or crackers, or toss in pasta, or spread on top of oven baked fish or roasted chicken.  If in case you have leftovers, store in a sealed container in the refrigerator.