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Kale and Walnut Pesto
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Kale and Walnut Pesto

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 -6
Course: Condiments, Others
Cuisine: Vegetarian, gluten-free

Ingredients

  • 1 kale center ribs and stems removed, medium bunch, curly or lacinato
  • kosher salt
  • 1 garlic chopped, clove
  • 1/4 cup Pecorino Romano cheese grated or Parmesan cheese
  • 1/2 cup walnuts toasted
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • salt
  • black pepper

Instructions

    Cup of Yum
  1. After you remove the ribs and stems, chop the kale up roughly. Blanch kale in a large pot of boiling salted water, about 30 seconds. Drain and rinse with cold water to cool (or dunk in a bath of icy water). Spin in a salad spinner or wring dry in a clean kitchen towel.
  2. In a food processor, add garlic and give it a whir to mince it more finely. Add kale and walnuts and pulse until coarsely chopped. With motor running, add oil in a steady stream and process to a coarse purée. Add lemon juice, pecorino and season with salt and pepper to taste.