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Kale and Walnut Pesto

Kale and Walnut Pesto

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Substitute pine nuts for the walnuts if you'd like. To serve with pasta, stir in ½ cup pasta cooking liquid to the pesto until smooth and toss to coat, or serve as a topping for chicken.


  • 1 medium bunch kale, center ribs and stems removed
  • 1/4 cup finely grated Parmesan
  • 1 tablespoon (or more) fresh lemon juice
  • Freshly ground black pepper

Recipe Preparation

  • Blanch kale in a large pot of boiling salted water, about 1 minute. Drain and rinse with cold water to cool; wring dry in a clean kitchen towel. Transfer to a food processor, add garlic, Parmesan, and walnuts, and pulse until coarsely chopped. With motor running, add oil in a steady stream and process to a coarse purée. Add lemon juice and season with salt and pepper.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

1 serving contains: Calories (kcal) 380 Fat (g) 36 Saturated Fat (g) 6 Cholesterol (mg) 5 Carbohydrates (g) 12 Dietary Fiber (g) 3 Total Sugars (g) 0 Protein (g) 7 Sodium (mg) 280

Related Video

Chris Makes Kale Pesto Pasta

Reviews SectionI watched Chris Morocco make the kale pistachio version of the same recipe. I followed his directions pretty closely and the result was delicious. It didn't taste like kale at all. It tasted like amazing creamy pesto. I used roasted and salted pistachios so I modified the salt in the recipe accordingly. Highly recommend this!AishwaryalAshburn VA 01/04/20Incredibly tasty! Only change I would make is maybe add a little less olive oil, especially if you are mixing in the pasta water. It seems too oily on the mouth.cmillionUnited States01/03/20

Watch the video: Rigatoni with Kale Pesto - Laura Vitale - Laura in the Kitchen Episode 663 (June 2022).


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