{make this} Kale and Walnut Pesto from the Tastespotting Blog

If you read this blog often, you will know that I love putting things in the food processor and I also love Tastespotting. So when I saw this super fast and easy recipe on the Tastespotting blog for kale and walnut pesto, I had to try it.

I was a little skeptical at first – raw kale instead of basil? But it turns out, I was totally wrong to doubt. What I like about this is that it only takes a few leaves of kale, and you can use the rest of the kale in something else–unlike basil, pesto, which uses about half a bunch and then forces me to witness the slow and slimy death of the remainder of the bunch every time I open my refrigerator.

For a creamy, fulfilling, vegetarian pasta dish, cook the noodles, then toss some pesto with the pasta and a little of the reserved pasta water in the pot. For a great appetizer, spread the pesto on thin slices of toasted bread and top with sliced cherry tomatoes and/or sprinkle with more crushed walnuts or a little bit of grated cheese. You can make the pesto while you’re boiling the noodles or toasting the bread.

I didn’t have parmesan, so I used some salty grated pecorino, which cut the bitterness of the kale really well. I think you could use either with excellent results. If I’m being honest, I eyeballed the cheese and thereby I probably used extra, because that’s kind of how I roll, so if it’s not tasting great throw another 1/4 cup of cheese in the mix and see how it goes. Get the recipe here! 

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