Kale Walnut Pesto
This kale pesto with walnuts and parmesan is easy to make and tasty addition to many different dishes!
Servings 12
Calories 119kcal
Ingredients
- 4 cups baby kale
- ⅓ cup toasted walnuts
- 4 cloves garlic
- ¼ cup parmesan cheese
- ⅓ - ½ cup extra virgin olive oil
- pinch kosher salt
Instructions
- Pulse the kale, walnuts, garlic, and parmesan in a food processor until well chopped. With the food processor running on low, add the olive oil until well blended and smooth.
- Store leftover kale pesto in a sealed jar for up to a week.
Notes
Try these ideas to enjoy pesto throughout the week:
- Toss it on warm chickpeas or white beans for a quick warm bean salad.
- Spread it onto crusty whole grain bread for a delicious toast!
- Drizzle it over scrambled eggs or an omelet.
- Add it to pasta with a few toasted walnuts or your favorite lean protein like chicken.
- Toss it with zoodles for my No-Cook Pesto Zucchini Noodle Salad!
Nutrition
Calories: 119kcal