Herby Kale Pesto Pasta with Walnuts
This fresh and vibrant pasta features a homemade pesto made from earthy kale, fragrant herbs, and toasty walnuts. It’s a wholesome twist on classic basil pesto, with a richer, slightly nutty flavor. Perfect for a quick weeknight dinner or a make-ahead lunch, this dish is packed with nutrients, fiber, and healthy fats.
⏳ Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the pesto:
3 cups kale leaves (tough stems removed)
½ cup fresh basil leaves (or parsley for a milder taste)
½ cup walnuts, toasted
2 cloves garlic
½ cup grated Parmesan cheese (or pecorino for sharper flavor)
½ cup extra-virgin olive oil
Juice of ½ lemon
Salt & pepper, to taste
For the pasta:
350 g (12 oz) pasta of your choice (spaghetti, penne, or fusilli work well)
½ cup reserved pasta cooking water
Extra Parmesan & chopped walnuts for garnish (optional)
ℹ️ Instructions
Step 1 — Toast the walnuts
1. In a dry skillet over medium heat, toast walnuts for 3–4 minutes, stirring often, until fragrant. Let cool slightly.
Step 2 — Cook the pasta
1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente.
3. Reserve ½ cup of the cooking water before draining.
Step 3 — Make the kale pesto
1. In a food processor, combine kale, basil, toasted walnuts, garlic, Parmesan, lemon juice, salt, and pepper.
2. Pulse until finely chopped.
3. With the motor running, slowly drizzle in olive oil until smooth.
Step 4 — Combine pasta & pesto
1. Return drained pasta to the pot.
2. Add kale pesto and a splash of reserved cooking water.
3. Toss over low heat for 1–2 minutes until the pasta is coated and glossy.
Step 5 — Serve
1. Plate the pasta, top with extra Parmesan and walnuts if desired.
2. Serve warm or at room temperature.
Notes & Tips
Nut swap: Use almonds, pecans, or pine nuts instead of walnuts.
Dairy-free version: Swap Parmesan for nutritional yeast and use extra olive oil for richness.
Make-ahead: Store pesto in an airtight jar in the fridge for up to 5 days or freeze in portions.
Extra greens: You can blend in spinach or arugula with the kale for a milder taste.
⁉️ Frequently asked questions FAQ
Q1: Can I use all basil instead of kale?
Yes, but the flavor will be closer to classic pesto.
Q2: How do I keep pesto green?
Blanch the kale for 30 seconds in boiling water, then shock in ice water before blending.
Q3: Can I serve this cold?
Yes — it makes a great pasta salad base.
Q4: What if I don’t have a food processor?
Use a blender or finely chop everything by hand, then stir in olive oil.
✅ Nutritional Information
Calories: 480 kcal
Protein: 14 g
Carbohydrates: 55 g
Fiber: 5 g
Sugars: 3 g
Fat: 24 g
Saturated Fat: 5 g
Sodium: 300 mg