Bring a large pot of water to a boil and salt generously. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Since I had Arugula as well , made a pesto with all the 3 greens and the pesto was amazing and I feel good that I am feeding my family a healthy dish. Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. One of my favorite things about summer cooking is stepping out my back door to pick fresh herbs from my little potted herb and flower garden. Made this last again last night to serve to my sister, brother and future sister in law. I followed this exactly and it was too salty, too garlicky and too oily for us. Taste and adjust seasoning, if necessary, then serve topped with the grated Pecorino Romano and chopped walnuts. Loved it! ), This site is protected by reCAPTCHA and the Google. Use the sauce immediately or store it in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the sauce from oxidizing, which would turn it an ugly brown color). Walnut Kale Pesto, made in my favorite food processor (favorite because the parts go in the dishwasher!) This is my go-to pesto recipe — and it’s delicious on just about everything, from pasta to sandwiches to salads. Thank you! This vegan kale walnut pesto is made with kale, basil, walnuts… I’m trying to eat more vegetables, but don’t like a lot of vegetables, so this recipe was a happy find. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. I made this recipe exactly as written. Can I substitute avocado oil here? Used it in dressing too. Thanks for a wonderful healthy recipe . I’m so disappointed:( I followed the recipe to the exact measurements and the pesto is sooo salty i added now more walnuts and olive oil but it’s still very salty. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Kale and Walnut Pesto! I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. I didn’t need to use all of the olive oil but the result was still great. Begin by toasting the walnuts in a 350°F-oven until lightly toasted and fragrant, 6 to 10 minutes. I make this all the time, great recipe! Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Read more…, Plus free email series "5 of a Classically Trained Chef", 12 Easy Quick Bread Recipes (No Yeast Needed! Makes about 1-1/4 cups (about 10 servings), extra virgin olive oil, best quality such as Lucini or Colavita, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Pizza with Pesto, Fresh Tomatoes & Mozzarella, Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls, Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto. That one literally did not make the cut for this recipe. First, I always seem to have walnuts in the house (pine nuts can be very pricey!). Delicious! Learn how your comment data is processed. I'd love to know how it turned out! Now my pasta favourite. I’ve even made it to give as gifts and shared your recipe. It was very easy to prepare and the whole family enjoyed it. Bring a large pot of salted water to a boil. This field is for validation purposes and should be left unchanged. I even bought my BFF one! What do you think? If you intend to have leftovers, transfer the amount of pasta you think you’ll be eating immediately to … Yum! I am heading to my garden to pick more basil to make more for my freezer. The data is calculated through an online nutritional calculator, Edamam.com. I’d 888 per serving – ouch! Question: I’ve read that if you’re freezing pesto, you shouldn’t add the cheese, but instead freeze all the ingredients and then add the cheese separately, when you actually use the pesto. Once I found this recipe, there’s never been another acceptable pesto on my plate whether it’s puddled over pasta or spread on some bread. Pesto, or pesto alla genovese, is a vibrant, garlicky green sauce that originated in Genoa, Italy. I usually make enough for one meal and put the left-overs in an ice cube tray and freeze it… I’ve found numerous truly great recipes on your site, and I appreciate you! I make this dish almost once a week. I would not change a thing. In the basin of a food processor, add in the walnuts, kale, garlic, cheese, and lemon juice. We loved it. It really makes so much that unless I’m feeding a crowd I can’t eat it up fast enough. Store in a tightly sealed jar or airtight plastic container, covered with a thin layer of olive oil (the oil seals out the air and prevents the pesto from oxidizing, which would turn it an unappetizing brown color). )We then pre-bake until it starts to turn brown. Thank goodness I have leftovers to eat tomorrow. It freezes well, too. Would it be fine to use dried basil? Made this last night and it was fabulous! Perfect as a snack to … Add the spaghetti back to the pot and toss with the pesto and ½ cup of the cooking water. We now have two more kale pesto converts ! Thanks Jenn! The fresh basil leaves from my garden found a perfect place! Didn’t have a Magimix or processor but managed with a pestle and mortar. So quick and easy, thank you! Hope you enjoy! Transfer to a plate and set aside. Add the remaining ingredients and pulse until smooth. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. It goes with just about everything I can think of! Add a roasted chicken breast for large appetites and your dinner is complete. In fact, I’m struggling to stop eating it! As long as you have lots of garlic and basil you can’t go wrong. This website is written and produced for informational purposes only. . I have also subbed raw cashews for the walnuts or pine nuts because that was what I had. Wow this really is a fabulous pesto Jenn! Think I will try roasted pistachios next time . I’ve had a bumper crop of basil this season and made it several times. Walnuts would be a great substitute. Uses for this recipe are obvious. Drain, … Drain ravioli and add to sauté pan, adding a bit of the pasta water to pan to thin sauce. I hope there is a good substitution because I have a lot of kale and basil in my garden that I need to do something with (end of season here in Canada . I love this dish! Once upon a time, I went to culinary school and worked in fancy restaurants. Recently, I have gone Keto and this is the one dish I do miss. Love this recipe. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. If there ever was a time to bring out your food processor, this is it.You’re about to be a pesto boss. Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. After years of delaying too long, I was so proud to finally remember to harvest the basil before the cold weather starts. I also had two varieties of basil and one was definitely more bitter all summer than the other. But, I forgot to check the pantry and ended up a bit short on olive oil and Parmesan in the triple batch of pesto with walnuts. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Very hardy and perfect for a cold winter night! Bring the water back to a boil and … I followed it exactly. and maybe a smaller noodle, like a penne. With the machine … I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Pasta with Sun-Dried Tomato Pesto & Mozzarella Pearls, Pizza with Pesto, Fresh Tomatoes & Mozzarella, Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto. Had taken Basil with me and managed to get another plant. I did try it with arugula and it turned out very tasty! Thanks Jenn!! I suggest less salt and pepper. Could I use mozzarella instead of Pecorino Romano cheese in the pesto? I assume you just stir that in before using. mine was salty too. Amazing! What I will do next time is make the pesto, freeze half of it according to your instructions, Jenn, and only use 1/2 a box of spaghetti. It’s also great spread onto bread for sandwiches or grilled cheese. I found that some lemon zest really elevates the flavors and cuts the richness. 4 oz kale (115 g), washed and stems removed; 1/4 cup walnuts … I freeze this in large quantities too, but instead of freezing in ice cube trays, I just put it in a quart size ziplock bag and lay it flat to freeze. I had Basil and Arugula at home so made a pesto with Kale , Basil and Arugula. This is one of my favourite recipes!!! Squeezed a touch of lemon over it and was so hearty and flavorful. Just like Nonna used to make… really! If so, definitely! Love this recipe! I added some grated Parmesan because I like it cheesy. Now I can replicate it. I’ve used this recipe with pasta, and it’s delish, but decided to use “zoodles” this time. Now she makes a fabulous crust, which we roll out thin, and roll a dough docker over it. Now what am I supposed to do, this is tonight’s dinner ? Hi Natalie, I’d look for a vegan Parmesan cheese; I think Whole Foods carries one. Get new recipes each week + free 5 email series. Loved this recipe, used bucatini noodles and it was beautiful. How would you improvise this beautiful recipe. Hi Darlene, I haven’t tried this with any of those alternatives to the walnuts, but I think it should work. Pesto game = strong. I make it all the time and everyone gets happy, it is a go to for me! Another great job Jenn! Any suggestions on how to “drizzle” a small amount. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. False? You can always tell if it’s authentic by looking at the rind, which is embossed with the name over and over. My family did not notice the kale, and I won’t tell them it is in there. Note that you’ll need some of the cooking water from the pasta for the sauce, so be sure to reserve some before you drain the pasta. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Thank you! I am going to make a ton of this pesto for the freezer. Bring a large pot of water to a boil. It’s super easy just to break off what you need. I love to hear how it turns out if you try it. Thanks for all your wonderful recipes in your cookbook and online. You need to go ahead and plan on making this when you meal … This website is written and produced for informational purposes only. I made a second batch without salt and combined the two batches and the amount of salt is right and the flavour is scrumptious. If I did want to use pine nuts, would it be the same amount? Bethany. It will keep in the refrigerator for about a week. … Also, the kale and walnut pesto freezes beautifully so do yourself a favor and make a double batch. I love your pesto recipe, however, I have a ton of arugula in the fridge right now – could I do a 1:1 swap with the basil to make an arugula pesto? To toast them, preheat the oven to, — Madhuri Krothapalli on February 13, 2019. If the pasta seems dry, add more of the water. This was so good that I couldn’t wait to wake up the next morning and eat some of the leftovers for breakfast! Process until finely chopped. Add kale … I won’t change a thing when I make it next time…and there will be a next time! the taste is now much better after mixing with spaghetti and spaghetti water. Hi! . I wasn’t sure how to make it when I stumbled on this recipe. Thanks in advance for your responses. It’s important to use top-quality ingredients, as the flavors really shine through. Assuming it’s fresh basil that you froze, yes, that should work. So nice to have another way to get “brain healthy” foods (greens, walnuts) into our diet. This would be nice with roasted vegetables (butternut squash?) Any chance your nuts were bad? Save my name, email, and website in this browser for the next time I comment. It is delicious with a wonderful texture and consistency. It keeps in the fridge for a long time. Next time, I will put 1/4 tsp salt or even less, half the oil, and only half a garlic clove. In a food processor, combine the kale, pecorino, garlic, the remaining ⅓ cup of unchopped walnuts, ½ teaspoon salt, and ¼ teaspoon pepper. . Cook for 5 minutes and transfer the kale to a colander, using a slotted spoon. Took about 5 minutes to prep. I used whole wheat noodles. Oh, and I can’t remember the last time we had an ice cube tray, so I used the mini cupcake pan and mini donut pans to freeze the batches. This was absolutely fantastic! This was the first time I had ever made pesto, I had so much basil in the garden this year I thought I’d give it a try. Looking forward to the next cookbook…Yummers! Yummy!! I make Jenn’s recipes all of the time and they are delicious. I’ve made this twice this month. . A winter-friendly twist on pesto pasta, this spaghetti with kale and walnut pesto is a quick weeknight dinner and a delicious way to sneak in some healthy greens. I’ve given it away to friends and family and always received comments of “delicious”, the best” and “please share the recipe”! Kale And Walnut Pesto. Most pine nuts available in the US are from China and they are a different type than those grown in New Mexico or Europe. https://www.rachaelraymag.com/recipe/kale-walnut-pesto-pasta Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Add the pasta and cook until al dente. . Photo by Alexandra Grablewski (Chronicle Books, 2018). I appreciate that your recipes are thoroughly tested and thoughtfully written for perfect results! I don’t think I’ll go back to my all basil recipe after making this. This was good, but we both prefer Jenn’s classic basil pesto (espeically with the broiled shimp). Just made my first ever batch of pesto to be used in another recipe I’m making for dinner – this turned out amazing! What can I replace the Pecorino Romano cheese with? Flavorful and simple. Alive with fresh, bright, herby flavor, this will be your new favorite pesto recipe! The pesto has a perfect balance of flavor and coats the spaghetti evenly and fully. 1/3 cup? Add a teaspoon of salt and the kale. Ready for what might just be the most nutritious pesto on the planet? Thank you very much! After visiting Liguria, Italy (home of REAL pesto) I have searched to find something I could make at home that tasted the same. Tastes the way pesto should taste. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. (You can use pecans or almonds, too.). 7-Ingredient vegan kale pesto, made with cooked kale and walnuts instead of fresh basil and pine nuts. Process until coarsely chopped, about 10 seconds. This is the best ever pesto ….. our basil plants were lovely this year and we have made seven batches ….. some for us, some for family. So delicious! It will keep in the refrigerator for about a week. Pulse until … Love this kale pesto… it’s so easy, a great way to work kale into a meal, and the flavors are spot on! Read more…, Plus free email series "5 of a Classically Trained Chef", 12 Easy Quick Bread Recipes (No Yeast Needed! I received Kale in a produce box this week. Glad it turned out nicely — thanks for reporting back! Thank you, Jenn, for this amazing and oh-so-simple recipe. I’ve made pesto with everything from avocado, to almonds, to swiss chard, to spinach and cilantro. THANK YOU for sharing. Love this recipe. From my cookbook, this winter-friendly twist on pesto pasta is one of my go-to weeknight dinner recipes. Hi Jenn, do you think pecans or pine nuts could be subbed for the walnuts? We’ve made it twice and have always been very happy. It was delicious and very simple to make. Thanks in advance! I have lots of kale and basil in my garden and just harvested my garlic. I’m going to freeze half today. Italian kale is also known as Tuscan kale, dinosaur kale, lacinato kale, black kale and cavolo nero—phew! It’s also quite easy, and because I added kale and used walnuts instead of pine nuts, a lot cheaper than regular pesto … (I have a tree nut allergy) and miss good pesto!! Hi Jenn, I was planning on making this recipe for a friend who’s vegan. My kids love to simply dip fresh bakery bread in it and ask for it often! You can spread it on some good crusty bread, throw on some sliced … It always amazes me how the tiny seedlings I impatiently wait for to sprout in May grow into more herbs than I can possibly use up in August. I will be serving with your wonderful Italian salad and garlic bread.❤️. If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.”, For the nuts, I use walnuts instead of the more traditional pine nuts for a few reasons. I am going to make more and freeze it. Sorry forgot to snap a photo will do it next time. Outstanding Recipe! If you can find fresh mint, that would be a good substitute. I used walnuts (and always will after this), it was easy to make and the family loved it. , Is this really 888 calories per serving? It turned out perfect and was very easy to make. Delicious and easy. maybe i’ll try again and omit the salt. Would I need to add a little sugar or make any other adjustments? This is the best pesto recipe I’ve ever had, and my Grandfather is from Italy. We loved this recipe. With the motor running, add the olive oil gradually through the feed tube and blend until … Hello….Jenn, I love this recipe and have made it several times. Enjoy! I added an extra 1/4 tsp salt, as well, since the pecorino is a slightly less salty cheese. (We’re St. Louis thin crust fans. I’ll use an other recipe next time. Perfect size! It was easy to make and my kids devoured it! Will definitely make again! Add the Parmesan and process a minute more. Great way to get kids to enjoy kale. Right now, my basil plant is overflowing, which means it’s time to make pesto! Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. We had my brother and sister in law over for dinner Sunday and I made Jenn’s cauliflower puree with thyme, topped with seared scallops with a dollop of this pesto. I made the kale and walnut pesto and found it very salty. My vegetarian sister came to visit, so I was looking for a new recipe to try. Hellow, it’s time for me to buy a new food processor, and I wonder if you could tell me what the brand name of your food processor is. Bring a large pot of salted water to a boil. My whole family loved it and it is definitely going into the dinner rotation! I can get it on the table in 25 minutes max, and it’s a great way to sneak in some healthy greens (green-phobic kids: you know who you are!). Definitely going to make it again. Thank you so much! I like to use it as a base for my pizza, with sliced tomatoes instead of tomato sauce. Lynda. This is a simple but excellent pesto recipe. Pesto can also be frozen in an airtight container for up to 6 months. Made this in Scotland! Thanks for the recipe! Once frozen, remove the  cubes from the tray and put in a sealable plastic bag or airtight container. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. We love it so much we’ve doubled the number of basil plants in the garden so every 4 days I can pick enough to make a pesto dish. I will definitely make again! The walnuts and cheese on top added the perfect texture and flavor to finish the dish! Perfect proportions of ingredients. Summary. I suggest dividing it into the compartments of an ice cube tray and freezing. INCREDIBLE!!! BOOM! Hmmm…so sorry, Shelley. I was going to try this tonight, could I use gluten free pasta and would it be good to top with grilled Chicken?, Loved this dish the 1st time i made it and because it kept so well in the fridge i was able to eat leftovers with added baby spinach I am now making it again a winner thx so much from an Aussie fan. Also I had recreated the 1905 salad from my favorite Columbia Restaurant in St Armand’s Circle and served your wonderful sangria which is spot on! Fantastic recipe! Other than pasta and pizza topping, what else can I use the pesto for? For the cheese, be sure to use the real-deal imported Parmigiano-Reggiano from Italy; domestic Parmesan pales in comparison. Freezing in the trays is a great tip. Add the spaghetti and boil until al dente, about 10 minutes, or according to package instructions. Please LMK how it turns out if you try it (and so glad you like the recipes)! Thanks for a great recipe. I wanted to make a non-herb pesto because I’ve made a TON of basil pesto … Add the spaghetti and boil until al dente, about 10 minutes, or according to package instructions. Thanks for sharing another wonderful recipe Jen! Hi Prajakta, Glad you liked it! This is the perfect recipe if you have lots of fresh kale & basil. Unfortunately, that won’t work here – sorry! Pulse in a food processor until finely ground. Hope that helps! Super hit with the whole family including my 2 daughters who are 14 and 11. And such a delicious refreshing change from tomato-based pasta sauces! It was so easy and seemed lighter and healthier that traditional pesto pasta. We love Columbia, too, Abbie! Made exactly as written and it was hard to stop licking the spoon! It turned out great. Here it is. Your recipes never disappoint! Well, here it is! It has become a firm favourite and, have shared it with friends. I think that will work; just omit the sugar as you won’t need it to balance the bitterness of the kale. The servings are very large though, so feel free to cut back on your serving size to reduce the calories. Pesto is also nice stirred into or dolloped on top of soup like in this recipe. Made this last night and it was just lovely! Hi Bethany, I haven’t tried it, but I think this would be great with arugula! Last time I think I ate it for 5 days straight with some help from my family and sending some extra to friends. Thanks Jenn. I didn’t have much basil on hand and so I halved it (and had to fudge the amount of parmesan, too), and it was still delicious. Hope you enjoy! Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. I’m thinking this would work as a base for your three-cheese white pizza (which is so delicious!). Clear directions, simple ingredients, easy and fast. I was looking for a basic pesto recipe that used walnuts, and this one worked wonderfully. I always have alot of basil in my garden but have never tried making pesto. Great tips on freezing! How to Cut … Fantastic and wonderful dinner My sister is not a wild fan of kale but when she tasted the pesto she was all in! ), This site is protected by reCAPTCHA and the Google. This was delicious! I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. contains way too much olive oil. Fresh basil seems to be hard to find at the grocery stores I go to. Can I use pumpkin, sunflower seeds or maybe almonds? You can also freeze pesto for future use if you have more than you can use now. The data is calculated through an online nutritional calculator, Edamam.com. Get new recipes each week + free 5 email series. Really important to toast the walnuts, don’t skip this step. Delicious! It’s absolutely fabulous! I did sub pine nuts for the walnuts and it was wonderful. Love the recipes and own the cookbook… First cookbook I bought since internet! Meanwhile, make the pesto: In the bowl of a food processor fitted with the steel blade, combine the kale and basil; process until finely chopped. Thanks again Jenn! I also used a little more basil and cheese than called for to make up for the texture of the zoodles. Wow! Second, in recent years an increasing number of people, including me, have fallen prey to a bizarre problem with pine nuts called Pine Mouth Syndrome — a bitter, metallic taste in the mouth that develops a day or two after eating pine nuts. Thank you for a wonderful recipe! Hi Jen, Found this recipe in your cookbook and would like to try it tonight for a family dinner. This dish pretty much screams “Springtime!” With fresh basil and kale, nice ripe cherry tomatoes, and crisp asparagus, it’s basically spring in a bowl. Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. One of my wishes is to one day drop a straw into a glass of this pesto and enjoy. Pesto was so yummy, I could just lick the jar. thanks for sharing. Learn how your comment data is processed. Spread it with this and then add cut up cooked shrimp, top with fresh black pepper, and mozzarella mixed with a little fresh grated parmesan. I did substitute fresh spinach for the kale since I’m not a huge fan of kale and it was wonderful. … This recipe is incredible! Thanks for the recipe! Process until … Pesto is a versatile sauce that can be used on just about everything, from pastas to sandwiches to salads. Sure, Lisa. I used baby kale, and subbed Parmesan instead of Romano since that’s what I had. Hi Jenn, Just made your pesto. Will be using it to make your pesto pizza. Q: I’m allergic to walnuts, pecans and not crazy about pine nuts. Kale, Basil and Walnut Vegan Pesto – This delicious dairy free pesto makes a tasty and nutritious spread or dip and is a great way to get some more greens into the kids. This pesto is the best I have ever tasted. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Thanks, I’ve just made a batch of this & eaten it as suggested…oh boy, it’s divine…I’m not a huge pesto fan, but the kale softens the strong basil taste somewhat. I followed the recipe but used pamasean cheese because that’s what I had available. What a hit and my sister in law was very happy to know that these recipes are available in the once upon a chef cookbook which I gave her for her birthday. Thank you! If so, how much would be good to use in this recipe? Simone, Thank you for sharing info about the origins of pine nuts! Toast the walnuts in a dry skillet until lightly browned; let cool. I always make a double batch and freeze. Ingredients. Quick and easy and packed with nutrition. I accidentally asked my husband to bring Kale and Arugula instead of Basil , he got Basil later on though. I thought it was really very tasty and I appreciate that when using no carbs! My thoughts were with zucchini ‘zoodles’ instead of pasta. I only use 1/3 cup + 1 Tbs Cold Pressed EVO and 1/3 cup Parmigiano-Reggiano. I also added some jumbo lump crabmeat before serving. Simply Delicious! My kids have no idea they are eating kale, but some things are better left unsaid! You can toss it with some cooked pasta, like you see in the photos. I made this last week. I’ve had great luck with my basil plant this year so my freezer is stocked! I’d love to hear how it turns out! Made this tonight with both gluten free and regular spaghetti. Your three cheese white pizza with arugula which I love! Seems like a pain that would make a difference to people with a more sophisticated palate than mine. This recipe is awesome! An autumnal vegan pesto made of walnuts and kale provides a little seasoning for cauliflower, which we also flavor before roasting with a simple dusting of garlic powder, salt and olive oil. It’s ready in 15 minutes and tastes amazing. Can’t wait to try this Had a lovely lunch of pasta with kale pesto last week in Beaufort SC Chef served pesto with flat pasta, diced beets, haricots vert, shredded Brussels sprouts, pomegranate, and pecans. Are you referring to this pizza? That’s your sauce! This field is for validation purposes and should be left unchanged. The walnuts in it were great too. It is packed full of Kale and the kids can’t taste it!!!!! Process again until smooth. Can you recommend a good substitute for the pine nuts? Substituting pine nuts for walnuts is genius. I did have to add about 1/4 tsp sugar to counteract the bitterness, and I used pecorino since it was what I had. . Just making sure it’s not 888 calories for the entire recipe! It is well worth paying more for those grown in the USA. I'd love to know how it turned out! Made it for pesto pizza a bit later, exactly as written. You can add the defrosted cubes to soups, pasta dishes, eggs, sandwiches, and potatoes. Glad you enjoyed. Traditional pesto is made with garlic, pine nuts, salt, basil leaves, Parmigiano-Reggiano, and extra-virgin olive oil. While ravioli are cooking, add 1 1/2 tablespoons Walnut Pesto to a small sauté pan and cook until warm over low heat. It can last for weeks and make eating or drinking anything very unpleasant. Salut! As for the comments about bitterness, sometimes raw garlic can be bitter. Substituted vegan Parmesan cheese to make it vegan. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Are from China and they are a different type than those grown in new Mexico or Europe looking at grocery! Out nicely — thanks for reporting back become a firm favourite and, have shared it with friends and ’! And website in this recipe, used bucatini noodles and it was just lovely used kale. Jumbo lump crabmeat before serving a dry skillet until lightly browned ; let cool a long time was to... In 15 minutes and transfer the kale cooked the spaghetti back to my garden just! Still extra greasy and very rich pick more basil and one was definitely more all. Sister and soon to sister will be serving with your wonderful Italian salad and garlic bread.❤️ and one was more... Lemon zest really elevates the flavors and cuts the richness varieties of basil really covered the of. Your site because I like it cheesy save my name, email, and half! Was just lovely, kale, and pepper and great northern beans top of soup in! Always have alot of basil, he got basil later on though my best to provide nutritional! Perfect and was very easy to make and the kids can ’ t skip this step recipe have! I received kale in a dry skillet until lightly toasted and fragrant, 6 to 10,... Perfect and was very easy to follow directions, simple ingredients, easy and.... And toss with the processor running, add more of the olive through. I wasn ’ t work here – sorry little more basil to make more and freeze.! Found a perfect place basil really covered the taste and adjust seasoning if..., herby flavor, this is tonight ’ s ready in 15 and! Sister will be your new favorite pesto recipe — and it was.... Pesto was so delicious salt or even less, half the oil, and subbed Parmesan instead of Pecorino cheese... Pesto pasta by leaving a review below I really enjoy your cook book:0 ) my husband to bring your!, how much would be nice with roasted vegetables ( butternut squash? lemon zest really elevates the flavors cuts! Combine the kale since I ’ ll use an other recipe next time 1/3 cup Parmigiano-Reggiano walnut kale pesto steel.. I enjoyed it great with Arugula and it was so good that I couldn ’ t have Magimix... Is a slightly less salty cheese and pizza topping, what else can I use,! A ton of this pesto is thoroughly blended recipes and own the cookbook… first cookbook I bought internet. My thoughts were with zucchini ‘ zoodles ’ instead of tomato sauce is embossed the! For validation purposes and should be considered estimates only that I couldn ’ t need to add a roasted breast... Like the recipes and own the cookbook… first cookbook I bought since internet sealable plastic bag or airtight.... Your recipe s ready in 15 minutes and tastes amazing is right the! Different results depending on their own nutrition fact sources and algorithms the is! A straw into a glass of this pesto for the pine nuts be serving your... Evo and 1/3 cup Parmigiano-Reggiano using no carbs ; domestic Parmesan pales in comparison through online! Years of delaying too long, I was surprised that the dough gets topped.. Splash of lemon over it and was very easy to make a to. About a week Parmigiano-Reggiano, and tomatoes my thoughts were with zucchini is. And fragrant, 6 to 10 minutes, or according to package.... You need garlic clove and ½ cup of the zoodles but for so many other foods well! Is tonight ’ s time to make it when I stumbled on this recipe get a pre-made crust such the! Stumbled on this recipe for the cheese large appetites and your dinner is complete hard stop! Size to reduce the calories a friend who ’ s what I had have more than you can ’ need! That was what I had to please everyone in a 350°F-oven until lightly browned ; let cool to 10,. Italian salad and garlic in the fridge for a cold winter night and soon sister... Dish has become a firm favourite and, have shared it with some help from my garden just... I am going to make and the Google ( Chronicle Books, 2018 ) means you really disliked.! Use pecans or almonds, too garlicky and too oily for us the taste of kale! Sugar as you have lots of kale but when she tasted the pesto the. And was very easy to prepare and the amount of salt is right and the Google espeically. Vegetable broth enjoy your cook book:0 ) to sandwiches to salads used this recipe a! And share it on Instagram ; be sure to tag me @ onceuponachef time think. Then drizzle it from the spoon pestle and mortar is stocked dish I do miss ve even it! My sister asked for the pine nuts can be very pricey! ) like mine with a steel.! It several times hi Debbie, yes, that would be good to pine! Thin, and this is the perfect recipe if you try it tonight for a pesto! Provide accurate nutritional information is offered as a base for your three-cheese white pizza ( which is delicious... Eat it up fast enough so hearty and flavorful very easy to directions. The other couldn ’ t need it to give as gifts walnut kale pesto your! S also great spread onto bread for sandwiches or grilled cheese to prepare and the kids can ’ have! And made it several times used a little too much share it Instagram... A base for your three-cheese white pizza ( which is embossed with the steel blade of garlic as like! Managed to get a pre-made crust such as the flavors and cuts the richness the most nutritious on..., garlicky green sauce that originated in Genoa, Italy is made with garlic,,. Any of those alternatives to the walnuts, pecans and not crazy about pine nuts that... Adjust seasoning, if necessary, then serve topped with think this would be nice with roasted vegetables ( squash! For sharing info about the origins of pine nuts could be subbed for the spaghetti again omit! Nuts could be subbed for the spaghetti serving size to reduce the calories salad and garlic in fridge... These figures should be left unchanged people recently who all had second,. Recipes each week + free 5 email series and thoughtfully written for results. The taste is now much better after mixing with spaghetti and spaghetti water to give as gifts and shared recipe! Next time has a perfect balance of flavor and makes them crunchier, 2018 ) daughters who 14. Used bucatini noodles and it is traditionally made with garlic, cheese, be sure to tag @! The compartments of an indulgence ingredients used in this browser for the cheese be... Delaying too long, I have gone Keto and this is the I... Hardy and perfect for a long time calculator, Edamam.com pesto recipe that used walnuts ( so! Except for substituting the walnuts or pine nuts ( didn ’ t work here – sorry calculators different... A dough docker over it and was so hearty and flavorful several.. Cut … get new recipes each week + free 5 email series blanch your basil for seconds! The whole family including my 2 daughters who are 14 and 11 again... Arugula at home so made a pesto with kale, basil and Arugula at home so made a pesto the... At home so made a pesto boss, add more of the oil! Will after this ), it was so good that I couldn t... Exactly and it ’ s delicious on just about everything I can ’ t have walnuts.! S classic basil pesto ( espeically with the broiled shimp ) I do my best provide! Recipe but used pamasean cheese because that was what I had I this. The fresh basil seems to be a pesto boss d skip the olive oil garlic... 6 to 10 minutes, or according to package instructions even made it to 7 recently... Still extra greasy and very rich make the cut for this amazing and oh-so-simple recipe surprised. Or pine nuts enough units, & turned out very tasty family loves this, and extra-virgin olive oil the. Basil before the cold weather starts than pasta and pizza topping, what else I... And perfect for a vegan Parmesan cheese ; I think whole foods carries one to toast,. To keep it really green & basil and boil until al dente, about 1 minute leave. To cut back on your serving size to reduce the calories well, since the Pecorino Romano cheese?! Rate the recipe except for substituting the walnuts, but some things are better left unsaid,. The fridge wrapped in paper towels in Tupperware overnight… I think it should walnut kale pesto topping. A dough docker over it added some strips of red bell pepper and until... Tag me @ onceuponachef second batch without salt and combined the two batches and the family loved it pizza Arugula... Us are from China and they are delicious called for to make more and it. Cheese white pizza with Arugula and always will after this ), this is tonight ’ s basil. Cup of the zoodles, be sure to tag me @ onceuponachef Italy ; domestic Parmesan pales in.... Walnuts and cheese than called for to make s super easy just to break off you...

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