I’m pretty sure even the biggest ‘kale haters’ will be converted after tasting this recipe. It’s not as heavy as regular basil pesto, so you can really indulge! And the green, it’s truly a beautiful color, and we eat with our eyes!
One bunch (about 4 cups packed) dinosaur kale* leaves, stems removed
2 large cloves garlic
1/2 cup toasted walnuts or pecans
1 cup fresh basil (about a 1.25 oz package), stems and all (if they feel tender**)
1/2 bunch fresh parsley, stems and all (if they feel tender**)
3–4 tablespoons roasted walnut oil (or good olive oil works great too) more if needed
1/2 teaspoon red chili flakes (0ptional)
1/2 cup grated parmesan cheese
Kosher salt and pepper to taste
*aka: Lacinato, Tuscan or Black Kale
**I’ve been using a lot of herbs stems lately, especially when they go into the food processor , as long as they are tender and not woody, don’t toss them out! Cilantro stems are especially good, just chop and throw into a stir-fry, treat it like a vegetable. You pay for them, you should use them too!
Keywords: kale pesto with roasted walnut oil, kale pesto, roasted walnut oil, kale pasta topping, kale sauce for pesto
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