Kale Pesto With Toasted Walnuts

Delicious, I ate like half of the recipe right away. I used a little less parmesan and added some nutritional yeast to compensate. I loved the amount of garlic here and wouldn't reduce it. Next time I think I'll try to add a bit of lemon as per some suggestions here :)

• Anonymous

• Seattle, WA

• 5/4/2020

I can't believe how good this recipes makes kale taste! The walnuts are also really refreshing here. A friend's garden was overflowing with kale and basil and this recipe is a great way to save both for later as well as eating fresh. I packed each recipe's worth into a half pint canning jar, 'lining' and topping with olive oil and then froze them. Like others commenting, I found the original amount of salt too much, so I omitted it entirely for the rest of my batches. I also halved the amount of garlic. Am I still commenting on the original recipe? I don't know, but it made me look at kale differently and I'm delighted to leave my friend with four half pint jars of super nutritious and delicious food in her freezer.

• forthewild

• Washington, DC

• 8/19/2019

Delicious recipe. Agree with salting to taste. I used only kale, and I thought a couple tablespoons of lemon juice were good for making the tastes brighter and cutting some of the heavy kale flavor. 4 cloves of raw garlic is potent (my 3 year old pesto lover proclaimed it “spicy”) but it was delicious. May try to roast it a bit next time before adding.

• romychung12

• Chevy Chase, MD

• 1/15/2018

Excellent. I sort of wing it now with pesto, since I've become more comfortable making it, so I tend not to measure things as I go, which keeps it interesting since no two batches are exactly alike. I typically add the zest of a lemon, tho, which I find adds a nice tang, and often don't bother toasting the walnuts...even though doing so does add great depth and dimension.

• kneady

• Ottawa, Canada

• 5/12/2017

I have made this many times, and I absolutely love it. I don't add salt as true Parmesan is very salty! It's lovely spread on sauteed chicken cutlets or a veggie sandwich with tomatoes, roasted eggplant, and mozzarella

• cassiel66

• Chicago, IL

• 3/1/2017

Love this recipe! Like other reviews, I also increase the cheese and walnuts, and decrease the salt. It is delicious! Tip: add the basil at the end to keep the color bright.

• Anonymous

• Tacoma, WA

• 12/17/2016

We love this! I made it with less salt than the recipe calls for. We have used it in many different ways- from grilled cheese sandwiches to chicken pesto pasta!

• rbogush

• Peoria, AZ

• 8/15/2016

Yum and so easy. The kale and basil somehow balance each others sometimes too strong tastes beautifully. After reading previous reviews I also halved the salt to 1/2 tsp, but did add a smidgen of sea salt at the table. Perfect. Also, doubled walnuts., to 1/2 cup. Rest same. With so much kale in the garden I'm going to make portions to freeze.

• pjskitchen

• Dayton, OH

• 7/18/2016

I loved this pesto! I omitted the salt, sauteed the garlic, and massaged the kale for about 2-3 minutes and it turned out perfectly. What a great way to use up the bounty of the garden.

• alyshapfeiffer

• Bethlehem, PA

• 7/5/2016

Way TOO much salt and garlic. I really wish I'd read the reviews prior...I know, my fault.

• plantiffica

• London ON

• 4/18/2016

We produce pesto commercially (six different varieties) with our Kale and Walnut pesto being one of our varieties. We have done a few things differently that this receive. We use Romano instead of Parmesan because of its bolder flavor. To prevent an overly salty taste, we cut back on the amount of Romano and added in some nutritional yeast. This maintains the Romano flavor, increases the protein content, and markedly decreases any salty aftertaste. We use only Kale as the herb in this receive without the Basil. Paul Robertson, CORONA D'ORO, LLC

• coronadoro13

• Hudson, NY

• 4/2/2016

This is so tasty! As usual, I made some changes; I used 2 ROASTED garlic cloves and 4 scallion whites. I also used 1/2 cup toasted walnuts and 1/2 cup shredded Parmesan. Since Parmesan is so salty, I found it was too salty for me. 1/2 tsp. salt is plenty.

• auntiemonkinini

• 8/17/2015

Give me a BREAK! This was so good I could barely keep from eating it all when it was in my food processor. YUM.

• KirstenClarkson

• Vancouver, BC

• 7/6/2015

Have a huge crop of kale and basil in the garden this year and this is an awesome way put them to work. We don't do raw garlic so I sauteed first. Left out salt entirely and added some red wine vinegar (lemon juice would have been better but we didn't have any). I plan to make about a gallon more of this to freeze!

• bandicoot

• Madison, NJ

• 7/5/2015

I made this as written, with the addition of some pine nuts that I had to use up and a bunch of ramps, which are in season and looked too good to pass up. Put it on some whole wheat rotini and added some sliced grilled chicken sausages. Very good! Next time I'd just add some lemon juice.

• momoper

• Minneapolis, MN

• 4/28/2015