Kale and Walnut Pesto
Posted August 23, 2013 by
Ready Time 0 min Servings:


  • small bunch of kale (4-6 leaves, remove the stems*)
  • 1/4 cup walnuts, toasted
  • 1/2 to 1 clove
  • 1/4 cup olive oil (or more for a smoother pesto)
  • juice and zest of 1 lemon
  • salt and pepper to taste
  • optional: grated parmesan or pecorino cheese


*Note: you can use all of the kale stems in your pesto, you will just have to boil them longer (separately) than the leaves. About 20 minutes, or until tender. Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process. Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more. Blend everything together in a food processor. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary. Source: Love and Lemons