Condiment/ Pastas and other grains

Pasta with Kale Walnut Pesto

Pasta with Kale Walnut Pesto
Today I am sharing a giant bowl of cozy, comfort pasta with kale walnut pesto! Easy. Quick. Delicious. You only need a handful of ingredients, food processor or blender, and you have a homemade pesto ready in less than 5 min. Super simple, yet yummy and satisfying meal. Use pesto leftovers in soups, sandwiches, tomato sauce. Great on fish, chicken, fish or flat bread. Perfect to toss with zucchini or sweet potato noodles.

Pasta with Kale Walnut Pesto

  • Servings: 1 3/4 cup
  • Time: 10 minutes
  • Difficulty: easy
  • Print

Kale Walnut Pesto: makes ~ 1/3/4 cup


  • 6 oz fresh kale, stems removed
  • 3/4 cup grated Parmesan cheese
  • 1 garlic clove, grated
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup walnuts
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • pinch of red pepper flakes


  1. To make pesto: Bring a large pot of water to boil. Fill a large bowl with ice cubes and cold water.
    Plunge the kale into the boiling water for 20 seconds. Using tongs or a slotted spoon, transfer the kale into the ice water. After couple of minutes, drain the kale in a colander, then squeeze it to press out excess water.
    Put kale and the remaining pesto ingredients in a food processor or high powered blender like vitamix and puree until smooth. Transfer to a container, cover and refrigerate until ready to use. The pesto will keep for up to 3 days. Freeze any leftovers (divide into portions first) to use in soups, tomato sauce. Also, great on fish, chicken and flat bread.
  2. To make pasta with kale walnut pesto: Bring a large pot of salted water to boil. Add pasta and cook until al dente, according to the package instructions.
    Just before the pasta is done, remove 2 tablespoons of pasta water and add it to kale pesto.
  3. Drain the pasta and toss with pesto mixture. Top with extra cheese if desired.

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