It looks like you are using an AD Blocker, we understand and we would like to share that we are an online media living partly living off advertising revenues. Please turn off your blocker or Subscribe to YOGI Times and we will turn off the ADs for you for one year.

Press "Enter" to Search

pasta with kale and walnut pesto
Photography by

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



Write a review of your favorite
studio, teacher, restaurant in Ashburn
Start "doing it" here with us