Best 5 Kale Pesto With Walnut And Parmesan Recipes

KALE AND WALNUT PESTO

Kale and Walnut Pesto image

This Kale and Walnut Pesto is a great seasonal recipe for Spring and Fall. Mix it with pasta for an easy weeknight dinner!

Provided by Cassie Johnston

Time 12m

Number Of Ingredients 7

Ingredients

1/3 cup walnuts
1 bunch kale, thick stems removed, leaves torn into pieces (about 3 cups worth)
1 clove garlic, roughly chopped
1/3 cup Parmesan cheese
Juice of 1/2 lemon
1/2 cup olive oil
Salt and pepper, to taste

Steps:

Heat a small saucepan over medium-high heat. Add in the walnuts, and toast until just fragrant, about 1-2 minutes. Remove from heat.
In the basin of a food processor, add in the walnuts, kale, garlic, cheese, and lemon juice. Pulse until everything is well-chopped. You may need to stop and scrape the sides a few times.
With the food processor running on low, stream in the olive oil, until all is mixed in. Season with salt and pepper.

Nutrition Facts : Calories 381 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 35 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1/4 cup, Sodium 272 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat

KALE AND WALNUT PESTO

Kale and Walnut Pesto image

Make and share this Kale and Walnut Pesto recipe from Food.com.

Provided by Haversac

Categories Greens

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup chopped walnuts
2 garlic cloves
1/2 lb kale, without stems
salt
1/2 cup olive oil
1/2 cup parmesan cheese, grated

Steps:

Toast walnuts over high heat until fragrant. Set aside.
Bring 2 cups water to boil. Add kale and 1T salt. Cook about 15 minutes, or until tender.
Drain kale. Add to food processor with garlic and walnuts.
While processing, slowly add olive oil until smoothly pureed.
Add Parmesan.
Serve with pasta, rice, bean, on toast or over potatoes.

Nutrition Facts : Calories 247.4, Fat 23.8, SaturatedFat 4.3, Cholesterol 7.3, Sodium 144.3, Carbohydrate 5.1, Fiber 1.1, Sugar 0.2, Protein 5.3

KICKIN' KALE PESTO

Kickin' Kale Pesto image

This recipe is a wonderful way to enjoy fresh kale! This vibrant, spicy addition to pasta or just over fresh bread has a delicious kick!

Provided by The Gruntled Gourmand

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 10

Number Of Ingredients 8

Ingredients

1 bunch lacinato (dinosaur) kale, stems removed
½ cup grated Parmesan cheese
⅓ cup pine nuts
¼ cup habanero-infused extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons Meyer lemon juice
2 pinches freshly ground black pepper
1 pinch kosher salt

Steps:

Blend kale, Parmesan cheese, pine nuts, olive oil, garlic, lemon juice, black pepper, and kosher salt together in a food processor until mixture has a pesto consistency, 30 to 60 seconds.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 5.2 g, Cholesterol 3.5 mg, Fat 9.3 g, Fiber 1 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 133 mg, Sugar 0.3 g

EASY KALE PESTO PASTA WITH CHERRY TOMATOES

Easy Kale Pesto Pasta with Cherry Tomatoes image

Perfectly al dente bow tie pasta tossed with garlicky, nutrient-rich pesto and juicy cherry tomatoes and then flecked with Parmesan cheese makes the perfect easy weeknight meal.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 11

Ingredients

1/2 cup plain walnuts
2 medium garlic cloves (chopped)
3 cups kale (chopped)
1/2 cup grated Parmesan cheese + a couple additional tablespoons for sprinkling on top
Approx. 2/3 cup extra virgin olive oil
Coarse salt and freshly ground pepper to taste
8 ounces bow tie pasta
1/2 cup kale & toasted walnut pesto
1 1/2 cups cherry tomatoes (halved)
1/2 cup Parmesan cheese (shredded)
Coarse salt and freshly ground pepper to taste

Steps:

In a medium saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
Pulse the garlic in a food processor until finely chopped, then add the kale, walnuts, and Parmesan cheese. Pulse until chopped, turning it off periodically and removing the top to press the kale down toward the blade if necessary.
With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce.
Add salt and pepper to taste.
Boil the pasta in salted water until al dente, per package directions. Reserve 1/4 cup of the cooking liquid. Drain the pasta, then let cool for a few minutes.
Add the pasta to a large serving bowl along with 1/2 cup of the pesto, cherry tomatoes, and 1/2 cup Parmesan cheese. Toss until combined, adding a bit of the pasta cooking liquid if necessary which will help distribute the pesto throughout the pasta.
Add salt and pepper to taste.
Sprinkle additional Parmesan cheese atop the pasta and serve at room temperature.

KALE AND WALNUT PESTO

Kale and Walnut Pesto image

Add this Kale and Walnut pesto to your favorite pasta or veggies for an alternative to the classic basil pesto. Toast the walnuts to add crunch and flavor.

Provided by My Food and Family

Categories Recipes

Time 10m

Yield 4 servings, 1/4 cup each

Number Of Ingredients 5

Ingredients

3 cups loosely packed coarsely chopped stemmed kale leaves
1/3 cup KRAFT Grated Parmesan Cheese
1/3 cup coarsely chopped walnuts, toasted
1/3 cup KRAFT Tuscan House Italian Dressing
1 clove garlic

Steps:

Process ingredients in food processor or blender until smooth.

Nutrition Facts : Calories 210, Fat 18 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

### Tips 1. Use a food processor or blender to make the pesto. This will help to create a smooth and consistent sauce. 2. If you don't have a food processor or blender, you can chop the ingredients by hand. However, this will take longer and may not produce as smooth of a sauce. 3. Use fresh kale for the best flavor. If you can't find fresh kale, you can use frozen kale. However, frozen kale will need to be thawed before using. 4. Add more or less Parmesan cheese to taste. 5. If you want a creamier pesto, add a little bit of olive oil. 6. Store the pesto in an airtight container in the refrigerator for up to 5 days. ### Conclusion Kale pesto is a delicious and versatile sauce that can be used in a variety of dishes. It is a great way to add flavor and nutrition to your meals. Here's a recap of the benefits of kale pesto: - Kale pesto is a good source of vitamins and minerals, including vitamin A, vitamin C, and iron. - Kale pesto is a good source of antioxidants, which can help to protect your cells from damage. - Kale pesto is a low-calorie, low-fat sauce that can be enjoyed as part of a healthy diet. - Kale pesto is a versatile sauce that can be used in a variety of dishes, including pasta, pizza, and sandwiches.