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pasta with kale and walnut pesto
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pasta with kale and walnut pesto

Katherine GirlingRecipe by katherine girling
Entrees | | Serves 16

Prep. Time: 10 min. | Cooking Time: 3 min.


a delicious nutritious meal with kale even the kids will love
This recipe is a creative spin on the typical basil-based pesto pasta, and a great way to sneak some hearty greens into a family friendly dish.

1. Lightly steam the kale.

2. In the meantime, heat teaspoon of olive oil in a small pan over medium heat and use to toast the walnuts, stirring frequently until golden brown and are fragrant.

3. Place steamed kale, toasted walnuts, grated cheese and garlic a food processor. Puree as you slowly drizzle remaining 1/2 c of olive oil in a thin stream.

Pesto is done when smooth and creamy. Stir in salt and pepper to taste and add to your pasta and stir.

Serve hot.

Read more articles on kale below:

• raw kale salad
• kale and spinach turnovers
• 10 health benefits of eating kale
• crispy kale chips
• savory bread pudding with kale
• kale recipes for kids
• Pineapple Cucumber and Kale Smoothie

Notes & tips: Makes two cups of pesto, enough for 2 pounds of pasta. Use whole wheat or soy pasta for a richer flavor. Can be stored in an airtight container in the fridge for at least a week. Can also be frozen.

  • 1 bunch of kale, cleaned 
  • 1 tsp olive oil, plus 1/2 c 
  • 1 c walnuts (chopped or whole) 
  • 1/2 c grated pecorino or parmesan 
  • 1 clove garlic salt and pepper to taste