This kale and walnut pesto uses less than seven ingredients and is made in less than five minutes. This simple pesto can be made ahead of time and used as a dip, marinade or sauce. Get the recipe below!
Spring is here, which means flowers are blooming and herbs are abundant! I would like to say that my garden is overflowing with basil right now, but truth is, I don’t have a garden. I have attempted to grow herbs many times before and they always end up shriveled and brown within a few weeks. Anyone have any tips for me?
Since I am lacking any kind of green thumb, I am THAT person loading up her cart with all of the fresh herbs I can get my hands on. To me, there’s nothing better than having a variety of herbs on hand to add a fresh and flavorful spin on a dish!
If I had to pick a favorite herb it would have to be basil. This Italian herb is so versatile! I’ve used it in salad dressings, to garnish pasta and now, in this kale and walnut pesto. Hello, yum!
Traditionally, pesto is made with a whole lot of basil, pine nuts, garlic and parmesan. But of course, I had to put my own spin on it by adding even more green power through Tuscan kale and opting for walnuts instead of pine nuts.
I originally created this kale and walnut pesto recipe for one of my cooking classes to be used as a sauce for a cauliflower crust pizza (it was so good I think I need to share the recipe here, too!). You could also use it to make a light pasta sauce, a garnish for roasted veggies, or to dip bread into.Print
This kale and walnut pesto uses less than seven ingredients and is made in less than five minutes. This simple pesto can be made ahead of time and used as a dip, marinade or sauce.
- 1 cup tightly packed basil leaves
- 1 cup torn kale leaves
- 1/2 cup olive oil
- 1/2 cup walnuts
- 1–2 garlic cloves
- 1/2 lemon, juiced
- pinch of salt
- Make the pesto by combining all of the ingredients in a food processor and blending on HIGH until the walnuts are ground and leaves are minced.
- Use as a dip, spread or marinade! Leftover pesto can be stored in the refrigerator in an airtight container for up to 7 days.
Keywords: dip, kale, kale walnut pesto, pasta, pesto, sauce
Instead of opting for the jarred pesto from the store, try out this fresh, green kale and walnut pesto next time! It can be made in under 5 minutes and tastes a world of difference when made fresh in the food processor.
How would you serve up this Kale and Walnut Pesto?
If you make this kale and walnut pesto, let me know! Leave a comment below or snap a pic on Instagram and tag it with @fitlivingeats and #fitlivingeats. I love seeing your recipe creations!