23 Jun kale & toasted walnut pesto
Kale is growing absolutely beautifully in the garden lately, and its abundance was the inspiration for this recipe of Kale and Toasted Walnut Pesto. Pesto is a flavorful sauce that can be added to a slew of dishes. Traditionally made with basil, this recipe uses lots of kale in its place, adding even more nourishment to the pesto.
Don’t fear replacing traditional ingredients with new ones. Be inspired by what’s around or available to you!
Note: Try adding this pesto to your favorite beef or turkey burger. It adds incredible brightness and flavor.
- 4 cups kale, roughly chopped
- 3 small garlic cloves, roughly chopped
- ¼ cup Parmesan cheese, grated
- ¼ teaspoon red pepper flakes
- ¼ cup toasted walnuts
- 3 teaspoons honey (optional)
- Olive oil
- Salt and pepper, to taste
Place walnuts in small, dry saucepan and toast over low/medium heat until golden. You will be able to smell their nutty flavor when toasted.
Remove stems from kale. In a food processor, combine kale, garlic, Parmesan cheese, red pepper flakes, and walnuts. Pulse until ingredients are finely chopped. With food processor running, drizzle in olive oil until mixture becomes liquid and smooth. Season with salt and pepper to taste.
Kale can have the tendency to have a bit of a bitter flavor, so if desired, honey or some sort of natural sweeter may be added after olive oil is drizzled in.