I love a good seasonal pesto that can be ready in minutes and this is the Best Kale Pesto with Toasted Walnuts Recipe using the food processor. This homemade pesto can be made without pine nuts. We use the recent batch of walnuts from our CSA to craft a fresh pesto sauce that is versatile for any weeknight dish.
What You'll Love About This Seasonal Pesto
You'll love the spin on this traditional pesto. Instead of using fresh basil leaves we're opting for the hardy winter kale leaves. This pesto recipe reflects the beauty of winter and the use of walnuts in lieu of the classic pesto with pine nuts is a wonderful substitute that makes for such a good pesto for our winter weeknight meals.
It's freezer friendly too. Freeze pesto cubes in a silicone ice cube tray to save for future dinners. Additionally, blanching the kale leaves helps to cut the bitter flavors of the green leading to the perfect balance of earthy winter greens with the nutty walnuts.
The Best Food Processor for Making Pesto
Now, the traditional method of pesto usually calls for making this with the mortar and pestle method. The circular motion of grinding up lots of basil or fresh herbs is reflective of the traditional way pesto is made. But a good food processor helps us make our basil pesto or kale pesto with greater ease. With the help of a food processor, the finished sauce is ready in minutes.
With its powerful motor and different high speeds, the full-size food processor is a small kitchen investment that can be used in countless ways. I bought this 10-cup food processor as a wedding gift for my husband and myself nearly 15 years ago. Cuisinart is one of my favorite models and is a definite favorite food processor. A bonus: you can use it for anything from puréeing roast sweet potatoes to large batches of sauce or soup. It even works as a baby food maker.
If counter space is a concern, you can also use a mini food processor or even opt for an immersion blender. I use this immersion blender for soups, sauce, even homemade mayo. But trust me on the food processor. It's worth the investment.
Ingredients for Making This Homemade Kale Pesto
Only small amounts of ingredients are needed to make this delicious Kale Pesto with Toasted Walnuts. Here's what we'll need:
- 2 cups kale leaves packed. We're using Tuscan Kale in this recipe.
- ¼ cup toasted walnuts. You can definitely use pine nuts or almonds in lieu of the walnuts. However, I love the nutty flavor of the toasted walnuts in this kale pesto.
- ½ cup grated parmesan cheese. You can also use grated pecorino romano.
- ½ cup olive oil. Good quality olive oil is key here given the few ingredients we're using to make this pesto. Another delicious swap is toasted walnut oil. It really brings out the flavor of the toasted walnuts in this pesto.
- 2 raw garlic cloves peeled. Part of the aromatics we're using for this seasonal pesto.
- 1 teaspoon Meyer lemon zest from one lemon. This adds a touch of brightness to our pesto that I personally love.
How to Make This Homemade Kale Pesto with Toasted Walnuts
This Kale Pesto with Toasted Walnuts is ready in about 15 minutes. Here's how we make it:
- Heat a large saucepan filled with water over medium high heat. Prepare an ice bath by filling a large bowl of water with ice.
- Place walnuts in a small skillet and toast over medium heat until edges are slightly browned and the nuts release their aroma. Set to the side to cool slightly.
- Remove the kale leaves from stems and give them a rough chop. Discard or compost stems. Set the chopped leaves aside while gathering and measuring the remaining ingredients as the water heats to a boil.
- Once the water boils, add the chopped kale leaves and blanch for one minute. While the leaves blanch, fill the ice bath bowl with water. Promptly remove the kale leaves from the pot and immediately place into the ice bath. The ice bath helps to slow the cooking process, keeping the leaves green.
- Drain the blanched kale leaves and gently squeeze out any remaining water. Place the blanched kale leaves on a clean kitchen towel to blot off any extra water. Then, place the leaves in the food processor fitted with the metal chopping blade.
- Add the toasted walnuts, garlic cloves, lemon zest, and season with kosher salt and ground black pepper. Pulse the initial ingredients in the food processor to roughly chop and combine.
- Next, with the food processor running, slowly add the olive oil in a slow and steady stream. Process the pesto until smooth.
- Spoon pesto into a storage container and stir in the parmesan cheese. Taste and adjust seasoning with a pinch of kosher salt, if desired.
Storing and Using This Kale Pesto with Toasted Walnuts Recipe
Store leftover Kale Pesto in an airtight container for up to 5 days. To prevent the oxidation that can turn the top layer of your pesto a darker green, layer a small piece of plastic wrap on top of the pesto before placing the lid to store.
Pesto is such a versatile sauce! I love it on pizza dough, thinned with pasta water before tossing with our favorite pasta, or topped on roast turkey or fish. You can't go wrong!
More Seasonal Pestos to Try
Here at Cooking with Our CSA, we've got a pesto for every season! It's such a great way to use up seasonal greens. Here are a few of my favorites to try:
Kale Pesto with Toasted Walnuts
Equipment
- 1 10-cup food processor
Ingredients
- 2 cups kale leaves packed
- ¼ cup toasted walnuts
- ½ cup grated parmesan cheese
- ½ olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 garlic cloves peeled
- 1 teaspoon Meyer lemon zest from one lemon
Instructions
- Heat a large saucepan filled with water over medium high heat. Prepare an ice bath by filling a large bowl of water with ice.
- Place walnuts in a small skillet and toast over medium heat until edges are slightly browned and the nuts release their aroma. Set to the side to cool slightly.
- Remove the kale leaves from stems and give them a rough chop. Discard or compost stems. Set the chopped leaves aside while gathering and measuring the remaining ingredients as the water heats to a boil.
- Once the water boils, add the chopped kale leaves and blanch for one minute. While the leaves blanch, fill the ice bath bowl with water. Promptly remove the kale leaves from the pot and immediately place into the ice bath. The ice bath helps to slow the cooking process, keeping the leaves green.
- Drain the blanched kale leaves and gently squeeze out any remaining water. Place the blanched kale leaves on a clean kitchen towel to blot off any extra water. Then, place the leaves in the food processor fitted with the metal chopping blade.
- Add the toasted walnuts, garlic cloves, lemon zest, and season with kosher salt and ground black pepper. Pulse the initial ingredients in the food processor to roughly chop and combine.
- Next, with the food processor running, slowly add the olive oil in a slow and steady stream. Process the pesto until smooth.
- Spoon pesto into a storage container and stir in the parmesan cheese. Taste and adjust seasoning with a pinch of kosher salt, if desired.
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