Kale Pesto with Walnut and Parmesan



  • 1/3 cup walnuts
  • 3 cups chopped kale
  • Kosher salt
  • 1/2 cup grated parmesan cheese
  • 2 cup extra-virgin olive oil


  • Toast the walnuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
  • Add the kale and 1/4 teaspoon salt and pulse until finely chopped.
  • Add the parmesan and pulse to combine.
  • Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl. You’ll have about 1 cup pesto; use about 1/2 cup for 1pound pasta.