alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Kale and Walnut Pesto

Makes about 1 cup (250 mL).

    Share

    Kale and Walnut Pesto

    Kale pesto is heartier than the more familiar basil pesto. It’s delicious tossed with our Potato Gnocchi recipe, but it’s also appealing in many other dishes. Try tossing it with roasted diced butternut squash or spreading it on chicken breasts before roasting. The possibilities are endless wherever pesto is used.

    Advertisement

    Can be refrigerated in tightly covered container for a couple of days or frozen for up to a month.

    Double up the recipe and freeze in batches so you’ll have a small container ready in an instant for any dish.

    Advertisement

    Kale and Walnut Pesto

    Ingredients

    • 1/2 lb (225 g) lacinato or curly leaf kale, ribs removed, coarsely chopped (about 4 cups/1 L loosely packed)
    • 1/3 cup (80 mL) chopped raw almonds or walnuts, lightly toasted
    • 2 large garlic cloves, minced
    • 1/4 tsp (1 mL) salt
    • Finely grated zest and juice from 1 lemon
    • 1/2 cup (125 mL) grated Parmesan cheese
    • 1/3 cup (80 mL) extra-virgin olive oil

    Nutrition

    Per serving:

    • calories150
    • protein5g
    • fat13g
      • saturated fat3g
      • trans fat0g
    • carbohydrates6g
      • sugars1g
      • fibre2g
    • sodium90mg

    Directions

    01

    Bring large pot of water to a rolling boil. Add kale and briefly blanch for less than a minute. Drain and quickly plunge into ice water to stop the cooking. Drain well and tightly wrap in dry kitchen towel. Squeeze thoroughly to remove excess moisture.

    02

    Place kale in food processor. Add nuts, garlic, salt, and lemon zest and juice. Whirl until blended but still chunky. Whirl in Parmesan until blended. Then gradually whirl in olive oil until as smooth as you like.

    Advertisement

    Like this recipe?

    This recipe is part of the Growing a Dream collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.