Kale and Walnut Pesto

Delicious and nutritious pesto that is mild in flavor! Perfect for pasta, sandwiches, pizzas, and more!


  • 1 lb. Seashell Pasta (or substitute 1416 ounces of any short pasta shape)
  • 12 oz bag of kale leaves , stems removed (I bought mine at Trader Joes), or 1 bunch of kale, leaves torn and stems removed
  • 1 cup grated Parmesan Romano cheese blend. plus more for garnish
  • 1/3 cup toasted walnuts, plus more for garnish
  • 1/2 cup grape tomatoes, halved lengthwise, for garnish
  • 2 cloves, garlic, minced
  • 1/2 cup olive oil
  • 1/2 t. salt
  • 1/4 t. pepper


  1. Toast walnuts on a foil lined baking sheet, at 350 degrees, for about 5-6 minutes, until fragrant, tossing occasionally. Chop and set aside.
  2. Blanch kale in large pot of salted water for about 1 minute. Drain in colander. When cooled off enough, squeeze excess water from kale.
  3. Combine kale, 1/3 cup walnuts, cheese, garlic, salt and pepper in a food processor until finely chopped. Slowly add olive oil in a steady stream though the tube while machine is still running and until the pesto comes together.
  4. Cook pasta per the package instructions. Drain but do not rinse. Place pasta in bowl and gently toss pesto to coat shapes. Serve topped with toasted walnuts, extra cheese and halved tomatoes.


Pesto can be made and frozen. If so, cover the pesto at the surface with plastic wrap to prevent discoloration before freezing.
Some people like to fill ice cube trays with pesto for pre-portioned amounts. If so, freeze cubes, and then pop the cubes out and put into another freezer bag for your next pesto craving!

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