Kale Walnut Pesto

Most any green can be whirled up in a pesto, particularly spring kale, when it is abundant and endless.
By / Photography By Jill Melton | June 15, 2015


Place garlic in food processor, pulse until chopped. Add walnuts, pules a couple times. Add salt, kale, parsley, basil and lime juice. Pulse until coarsely chopped. Add olive oil, pulse until incorporated. Stir in cheese. Stir pesto into hot pasta with cheese and a bit of cooking water.

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  • 2 garlic cloves
  • 1/2 cup walnut pieces, toasted
  • coarse salt
  • 4 cups kale leaves
  • 3 parsley sprigs
  • 4 basil leaves
  • juice of 1/2 lime
  • 1/4 cup olive oil
  • Romano cheese, optional
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