Walnut and Kale Pesto

5 of 2 votes
Prep time: 10 minutes
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Looking for a fresh twist on kale? This Walnut and Kale Pesto is a delicious way to elevate your pasta, veggies, or sandwiches—perfect for adding a cozy touch to your winter meals!

Ingredients for a Walnut and Kale Pesto

The best part about Walnut and Kale Pesto? It’s delicious, budget-friendly, and easy to make! Here’s what you’ll need:

  • Kale : A nutrient-packed superfood that supports the immune system—especially beneficial during winter.
  • Walnuts : Provide a subtle woody flavor and a bit of crunch. For a classic pesto, swap them out for pine nuts.
  • Grated Parmesan: A must in pesto!
  • Garlic : Adds bold flavor, but since raw garlic can be harsh on digestion, you can leave it out—the other ingredients shine beautifully on their own.
  • Extra virgin olive oil: Use a high-quality oil to enhance the flavors and create a smooth texture.
  • Lemon juice: A splash of freshness that balances the richness of the pesto.
  • Honey: A touch of sweetness to mellow out kale’s natural bitterness.

You’ll find the exact quantities in the recipe card at the bottom of the article.

Preparing the Walnut and Kale Pesto

To prepare kale, remove the thick stems and keep only the leaves. Then chop the leaves roughly to make blending easier.

Then place the kale leaves, walnuts, garlic, Parmesan, olive oil, lemon juice, honey and a pinch of fleur de sel in your blender.

Blend until smooth but slightly grainy, like a traditional pesto.

If necessary, add more lemon if you like a touch of acidity, a little salt to spice up the flavors, or a touch of honey if the kale is too bitter.

If the pesto seems too thick, add a splash of water or a little olive oil to make it more fluid.

Tip: Prepare the pesto in advance and store in an airtight jar in the fridge. It will keep for up to a week!

Gourmet variations on Walnut and Kale Pesto

  • Add basil for a taste closer to traditional pesto.
  • Substitute pine nuts or almonds for the walnuts to vary the flavor.
  • Add sun-dried tomatoes for a red version or pesto rosso.

How to serve this Kale Pesto?

This ultra-versatile pesto is easy to add to your recipes:

More pesto recipes to try

Discover other homemade pesto ideas on my blog :

Frequently Asked Questions

Can I freeze this Walnut and Kale Pesto?

Yes, of course! Store kale pesto in an airtight container or pour into an ice cube tray for ready-to-use portions. It keeps for up to 3 months in the freezer.

How long does this Kale Pesto keep?

It keeps for up to a week in an airtight container in the fridge.

How do I make a vegan version?

Replace Parmesan with nutritional yeast for a 100% plant-based version.

Recipe Card

Print Recipe

Walnut and Kale Pesto

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5 of 2 votes
A deliciously simple homemade pesto made with nutrient-rich kale! This budget-friendly recipe is perfect for elevating pasta, toast, salads, or soups while reaping the benefits of this fiber-packed, vitamin- and antioxidant-rich superfood.
Prep Time 10 minutes
Total Time 10 minutes
Course Side dish
Cuisine French
Servings 4
Calories 244 kcal

Ingredients
  

  • 2 cups of kale roughly chopped, 60 g
  • cup of walnuts whole, 45 g
  • ½ cup Parmesan cheese grated 45 g
  • 1 clove of garlic
  • ¼ cup extra-virgin olive oil 60 ml
  • 2 tablespoon of lemon juice 35 ml
  • 1 teaspoon of honey
  • Salt Flakes or Fleur de sel

Instructions
 

  • Remove the stems from the kale and keep only the leaves. Chop them roughly.
  • In a blender, add the kale, walnuts, garlic, Parmesan, olive oil, lemon juice, honey and salt flakes. Blend until fairly smooth.
  • Taste and adjust the seasoning according to your preferences: add more lemon for acidity, more salt to enhance the flavor, or a little honey if the kale is too bitter.

Notes

For a more fluid texture, add a splash of water or a little more olive oil. Store pesto in an airtight jar in the fridge for up to a week.

Nutrition

Calories: 244kcalCarbohydrates: 4gProtein: 6gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 9mgSodium: 207mgPotassium: 104mgFiber: 1gSugar: 2gVitamin A: 1149IUVitamin C: 14mgCalcium: 186mgIron: 1mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!





5 from 2 votes

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4 Comments

  1. 5 stars
    So glad you posted this recipe. Lately I’ve been making my pesto with spinach and loving it. Kale is a great idea! I made this today with the kale. It’s every bit as delicious! Wonderful to have another alternative to basil pesto. Thank you.