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Kale and Walnut Pesto: A Verdant Departure from Tradition

As a chef, there are certain foundational dishes that, for me, represent culinary comfort and versatility. Pesto is one of them. While the classic basil and pine nut version holds a special place in my heart, I’ve always been drawn to exploring its myriad possibilities. I remember a particularly vibrant autumn afternoon, a bounty of fresh kale from a local farm, and a pantry stocked with toasted walnuts. The idea sparked: could I harness the robust, slightly bitter character of kale and the earthy richness of walnuts to create a pesto that was both familiar and excitingly new? The result was a revelation – a pesto that sang with deep, savory notes, proving that innovation can often be found by simply looking at familiar ingredients with a fresh perspective.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15 minutes (for blanching kale and toasting walnuts)
Total Time: 30 minutes
Servings: 6
Yield: Approximately 1.5 cups
Dietary Type: Vegetarian, Gluten-Free, Dairy-Optional (depending on cheese choice)

Ingredients

This pesto is remarkably straightforward, relying on the quality of its core components.

1⁄4 cup chopped walnuts: Toasted to bring out their inherent nuttiness.
2 garlic cloves: Fresh and pungent, the backbone of any good pesto.
1⁄2 lb kale, without stems: Lacinato or Tuscan kale works beautifully here for its tender texture and deep flavor.
Salt: To taste, essential for balancing flavors.
1⁄2 cup olive oil: A good quality extra virgin olive oil will lend its fruity notes.
1⁄2 cup Parmesan cheese, grated: For that classic salty, umami finish. (Omit or substitute with nutritional yeast for a dairy-free option).

Equipment Needed

Large pot or saucepan
Slotted spoon or colander
Food processor or blender
Small skillet (for toasting walnuts, if not done separately)

Instructions

The process for this kale and walnut pesto is designed for maximum flavor extraction and a smooth, emulsified texture.

Toast the Walnuts: Begin by toasting your walnuts. Place them in a dry, small skillet over high heat. Stir them frequently, watching carefully as they turn fragrant and develop a light golden hue. This usually takes just a few minutes. Once toasted, immediately remove them from the pan to prevent them from burning and set them aside to cool slightly.
Blanch the Kale: In a large pot or saucepan, bring 2 cups of water to a boil. Add 1 tablespoon of salt to the boiling water. Carefully add the kale (stems removed) to the boiling water. Allow it to cook for about 15 minutes, or until the kale is tender. This blanching step is crucial for softening the kale and mellowing its sometimes-bitter edge, making it more pliable for processing and integrating its flavor.
Drain and Prepare: Once the kale is tender, carefully drain it. You can use a slotted spoon to lift it out of the water or drain it in a colander. Gently squeeze out any excess water from the blanched kale.
Combine Ingredients in Food Processor: Transfer the drained kale to the bowl of your food processor. Add the garlic cloves and the toasted walnuts to the food processor with the kale.
Process and Emulsify: Begin processing the ingredients. While the food processor is running, begin to slowly drizzle in the olive oil. Continue to process until the mixture is smoothly pureed. This gradual addition of oil helps to create a beautiful, emulsified pesto.
Incorporate Cheese: Once the pesto is smooth, add the grated Parmesan cheese. Pulse the food processor a few more times until the cheese is fully incorporated.
Season to Taste: Taste the pesto and season with salt as needed. The amount of salt required will depend on the saltiness of your Parmesan cheese.

Expert Tips & Tricks

This kale and walnut pesto is incredibly forgiving, but a few chef-level adjustments can elevate it further.

Walnut Toasting is Key: Don’t skip toasting the walnuts. It transforms them from raw and potentially bland to deeply aromatic and flavorful. Keep a close eye on them, as they go from perfectly toasted to burnt in a flash. If you don’t have a skillet readily available, you can toast them on a baking sheet in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until fragrant.
Kale Stem Removal: While the recipe specifies removing kale stems, if you’re using very tender kale like baby kale or if you have a high-powered blender, you might be able to get away with including a small amount of the tenderest part of the stem. However, for the best texture and to ensure tenderness, removing them is recommended, especially with mature kale.
Adjusting Consistency: The amount of olive oil can be adjusted to achieve your desired pesto consistency. If you prefer a thicker pesto for spreading on toast, use slightly less oil. For a looser pesto to coat pasta, add a little more. You can also reserve some of the kale blanching water to help thin the pesto to your liking, as the starchy water can also aid in emulsification.
Garlic Intensity: If you’re sensitive to raw garlic, you can lightly roast the garlic cloves before adding them to the food processor. This mellows the sharp bite and adds a sweet, roasted depth.

Serving & Storage Suggestions

The beauty of this kale and walnut pesto lies in its versatility.

Serving: This pesto is a fantastic accompaniment to pasta of any shape. Toss it with warm pasta, perhaps adding a splash of pasta water to help it coat beautifully. It’s also delicious stirred into rice or quinoa, spread generously on toast (perhaps topped with a fried egg or avocado), or served as a vibrant sauce over roasted or steamed potatoes. For an appetizer, dollop it onto crostini.
Storage: Store any leftover pesto in an airtight container in the refrigerator for up to 5 days. To maintain its vibrant green color and prevent oxidation, press a thin layer of olive oil over the surface of the pesto before sealing the container. It can also be frozen in ice cube trays for convenient single-serving portions, perfect for adding to weeknight meals. Thaw frozen pesto overnight in the refrigerator or gently warm it on the stovetop.

Nutritional Information

Here’s an approximate nutritional breakdown for a serving of this kale and walnut pesto, assuming it’s made with standard Parmesan cheese.

Nutrient	Amount per Serving	% Daily Value
Calories	247.4 kcal
Calories from Fat		214 g
Total Fat	23.8 g	36%
Saturated Fat	4.3 g	21%
Cholesterol	7.3 mg	2%
Sodium	144.3 mg	6%
Total Carbohydrate	5.1 g	1%
Dietary Fiber	1.1 g	4%
Sugars	0.2 g	0%
Protein	5.3 g	10%

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

While this recipe is a delightful departure, it’s also a fantastic canvas for experimentation.

Nut Swap: If walnuts aren’t your preference, pecans offer a similar richness, while almonds (blanched and slivered) provide a slightly milder flavor. For a nut-free version, sunflower seeds or pumpkin seeds (pepitas) are excellent substitutes. Toast them thoroughly to maximize their flavor.
Greens Galore: Beyond kale, other hearty greens can be used. Spinach, while milder, can be blanched and processed similarly. Broccolini or even collard greens (blanched for a longer period to ensure tenderness) can also be explored.
Herbaceous Boost: While not a traditional pesto ingredient, a small handful of fresh herbs like parsley or chives can be added to the food processor along with the kale for an extra layer of freshness.
Spice It Up: For a touch of heat, add a pinch of red pepper flakes to the food processor during the initial pulsing.

FAQs (Frequently Asked Questions)

Q: Can I use raw garlic instead of cooking the kale?
A: You can, but blanching the kale is essential for softening its texture and mellowing its slightly bitter flavor, which is crucial for a smooth pesto. Using raw garlic might also be too pungent for some palates in this context.

Q: How can I make this pesto dairy-free or vegan?
A: To make this pesto vegan and dairy-free, simply omit the Parmesan cheese. You can also substitute it with 2 to 3 tablespoons of nutritional yeast for a cheesy, umami flavor.

Q: What is the best way to store this pesto to keep it green?
A: To preserve its vibrant green color, pour a thin layer of olive oil over the surface of the pesto before sealing the container or transferring it to an airtight jar. This creates a barrier against air exposure, which causes oxidation and browning.

Q: My pesto is too thick, what can I do?
A: If your pesto is too thick, you can thin it out by adding more olive oil, a tablespoon at a time, while the food processor is running. Alternatively, a tablespoon or two of the reserved kale blanching water can help achieve a smoother, more fluid consistency and can also assist with emulsification.

Q: Can I make this pesto without a food processor?
A: While a food processor is ideal for achieving a smooth texture, you can make this pesto using a blender. You might need to add a bit more liquid (olive oil or blanching water) to help the blades catch the ingredients effectively. A mortar and pestle could also be used for a more rustic, textured pesto, though it will be more labor-intensive.

Final Thoughts

This kale and walnut pesto is a testament to the power of ingredient exploration. It’s a dish that brings the depth of autumn to your plate, yet remains light and versatile enough for any season. Whether you’re a seasoned cook looking for a new pesto variation or a novice seeking a simple yet impressive recipe, I encourage you to embrace the earthy goodness of this verdant creation. It’s a wonderful way to showcase seasonal produce and offers a delightful alternative that is sure to become a staple in your culinary repertoire. Serve it with your favorite pasta, dollop it onto grilled chicken or fish, or use it as a flavorful spread – the possibilities are as boundless as its vibrant green hue. I’d love to hear how you enjoy this kale and walnut pesto!

Kale and Walnut Pesto Recipe