From my cookbook, this winter-friendly twist on pesto pasta is one of my go-to weeknight dinner recipes. This is a simple but excellent pesto recipe. Pesto was so yummy, I could just lick the jar. I have lots of kale and basil in my garden and just harvested my garlic. I had Basil and Arugula at home so made a pesto with Kale , Basil and Arugula. Would it be fine to use dried basil? Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. I followed this exactly and it was too salty, too garlicky and too oily for us. It was very easy to prepare and the whole family enjoyed it. Thanks Jenn. I even bought my BFF one! Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Perfect size! Just like Nonna used to make… really! Learn how your comment data is processed. Now she makes a fabulous crust, which we roll out thin, and roll a dough docker over it. It’s super easy just to break off what you need. If so, definitely! Q: I’m allergic to walnuts, pecans and not crazy about pine nuts. I’m so disappointed:( I followed the recipe to the exact measurements and the pesto is sooo salty i added now more walnuts and olive oil but it’s still very salty. With the motor running, add the olive oil gradually through the feed tube and blend until … I’m thinking this would work as a base for your three-cheese white pizza (which is so delicious!). Your three cheese white pizza with arugula which I love! With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. I wasn’t sure how to make it when I stumbled on this recipe. Because arugula definitely has a sharper flavor, you may want to add a pinch of sugar (but I’d make it as is first, taste it, and then add a pinch if necessary). Hi Prajakta, Glad you liked it! Walnuts would be a great substitute. Hi Jenn, Just made your pesto. My husband and I are big fans! It turned out great. Made this tonight with both gluten free and regular spaghetti. Save my name, email, and website in this browser for the next time I comment. Enjoy! It’s easy to forget when you’re multitasking, so I always place a liquid measuring cup right next to the colander as a visual reminder. Sometimes I leave them in the fridge wrapped in paper towels in Tupperware overnight… I think it makes them less soggy. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Thank you! Could I use mozzarella instead of Pecorino Romano cheese in the pesto? I didn’t have much basil on hand and so I halved it (and had to fudge the amount of parmesan, too), and it was still delicious. Love the recipes and own the cookbook… First cookbook I bought since internet! It turned out perfect and was very easy to make. Put the kale, 1/2 cup of the walnuts, and the garlic in a food processor and blend until finely chopped. Love this recipe for the taste and healthy ingredients that it incorporates. To toast them, preheat the oven to, — Madhuri Krothapalli on February 13, 2019. You Rock Girl, Hi Gail, I think subbing the pasta with zucchini noodles is a great idea! Any chance your nuts were bad? While ravioli are cooking, add 1 1/2 tablespoons Walnut Pesto to a small sauté pan and cook until warm over low heat. Bring a large pot of water to a boil. I’d love to hear how it turns out! That one literally did not make the cut for this recipe. Pesto is also nice stirred into or dolloped on top of soup like in this recipe. Slightly nutty and even sweet, this many-monikered kale pairs perfectly with mild, earthy walnuts and … Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). Please let me know by leaving a review below. Thanks for the recipe! It was so easy and seemed lighter and healthier that traditional pesto pasta. Lynda. I'd love to know how it turned out! This was so good that I couldn’t wait to wake up the next morning and eat some of the leftovers for breakfast! I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. I made the pesto and it was so delicious. It freezes well, too. I’d 888 per serving – ouch! Delicious! I accidentally asked my husband to bring Kale and Arugula instead of Basil , he got Basil later on though. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Thank you! It always amazes me how the tiny seedlings I impatiently wait for to sprout in May grow into more herbs than I can possibly use up in August. What a hit and my sister in law was very happy to know that these recipes are available in the once upon a chef cookbook which I gave her for her birthday. Will be using it to make your pesto pizza. Hi! If the pasta seems dry, add more of the water. We love Columbia, too, Abbie! It will keep in the refrigerator for about a week. Add a teaspoon of salt and the kale. . thanks for sharing. To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. How to Cut … For the cheese, be sure to use the real-deal imported Parmigiano-Reggiano from Italy; domestic Parmesan pales in comparison. Well, here it is! You need to go ahead and plan on making this when you meal … Store in a tightly sealed jar or airtight plastic container, covered with a thin layer of olive oil (the oil seals out the air and prevents the pesto from oxidizing, which would turn it an unappetizing brown color). What I will do next time is make the pesto, freeze half of it according to your instructions, Jenn, and only use 1/2 a box of spaghetti. I did have to add about 1/4 tsp sugar to counteract the bitterness, and I used pecorino since it was what I had. Hope you enjoy! Get new recipes each week + free 5 email series. Can you recommend a good substitute for the pine nuts? Oh, and I can’t remember the last time we had an ice cube tray, so I used the mini cupcake pan and mini donut pans to freeze the batches. Process until finely chopped. Salut! A winter-friendly twist on pesto pasta, this spaghetti with kale and walnut pesto is a quick weeknight dinner and a delicious way to sneak in some healthy greens. Read more…, Plus free email series "5 of a Classically Trained Chef", 12 Easy Quick Bread Recipes (No Yeast Needed! You can add the defrosted cubes to soups, pasta dishes, eggs, sandwiches, and potatoes. This would be nice with roasted vegetables (butternut squash?) Note: Toasting the walnuts isn't essential, but it brings out their flavor and makes them crunchier. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. I’ve even made it to give as gifts and shared your recipe. Kale And Walnut Pesto. I am going to make a ton of this pesto for the freezer. I’m out of olive oil. Clear directions, simple ingredients, easy and fast. Thanks again Jenn! Ready for what might just be the most nutritious pesto on the planet? I’ve made this twice this month. So nice to have another way to get “brain healthy” foods (greens, walnuts) into our diet. I only use 1/3 cup + 1 Tbs Cold Pressed EVO and 1/3 cup Parmigiano-Reggiano. Hi Jenn, do you think pecans or pine nuts could be subbed for the walnuts? . This field is for validation purposes and should be left unchanged. I used walnuts (and always will after this), it was easy to make and the family loved it. It’s balanced and delicious. Uses for this recipe are obvious. Process until … Amazing! I also used a little more basil and cheese than called for to make up for the texture of the zoodles. Meanwhile, make the pesto: In the bowl of a food processor fitted with the steel blade, combine the kale and basil; process until finely chopped. I’m trying to eat more vegetables, but don’t like a lot of vegetables, so this recipe was a happy find. Took about 5 minutes to prep. It’s important to use top-quality ingredients, as the flavors really shine through. The data is calculated through an online nutritional calculator, Edamam.com. Thank you! Hi Bethany, I haven’t tried it, but I think this would be great with arugula! Drain ravioli and add to sauté pan, adding a bit of the pasta water to pan to thin sauce. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. Bring a large pot of salted water to a boil. Squeezed a touch of lemon over it and was so hearty and flavorful. Unfortunately, that won’t work here – sorry! BOOM! After visiting Liguria, Italy (home of REAL pesto) I have searched to find something I could make at home that tasted the same. Hellow, it’s time for me to buy a new food processor, and I wonder if you could tell me what the brand name of your food processor is. Hi Jenn: This looks terrific and I’m anxious to try it! If I did want to use pine nuts, would it be the same amount? Great way to get kids to enjoy kale. Recently, I have gone Keto and this is the one dish I do miss. Made this last night and it was fabulous! Looking forward to the next cookbook…Yummers! and maybe a smaller noodle, like a penne. Italian kale is also known as Tuscan kale, dinosaur kale, lacinato kale, black kale and cavolo nero—phew! I make it all the time and everyone gets happy, it is a go to for me! Thank you very much! Once upon a time, I went to culinary school and worked in fancy restaurants. This is my go-to pesto recipe — and it’s delicious on just about everything, from pasta to sandwiches to salads. Spread it with this and then add cut up cooked shrimp, top with fresh black pepper, and mozzarella mixed with a little fresh grated parmesan. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. I found that some lemon zest really elevates the flavors and cuts the richness. Please let me know by leaving a review below. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Taste and adjust seasoning, if necessary, then serve topped with the grated Pecorino Romano and chopped walnuts. mine was salty too. Hope you enjoy! Thank you for a wonderful recipe! Thank you so much! So amazing with her Italian salad and some garlic bread. I always have alot of basil in my garden but have never tried making pesto. Will definitely make again! One of my wishes is to one day drop a straw into a glass of this pesto and enjoy. An autumnal vegan pesto made of walnuts and kale provides a little seasoning for cauliflower, which we also flavor before roasting with a simple dusting of garlic powder, salt and olive oil. I love this dish! Pesto game = strong. Perfect proportions of ingredients. Thanks in advance for your responses. I think that will work; just omit the sugar as you won’t need it to balance the bitterness of the kale. Once upon a time, I went to culinary school and worked in fancy restaurants. It can last for weeks and make eating or drinking anything very unpleasant. 7-Ingredient vegan kale pesto, made with cooked kale and walnuts instead of fresh basil and pine nuts. Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. This was SO good! Hmmm…so sorry, Shelley. I love to hear how it turns out if you try it. I’m going to freeze half today. Makes about 1-1/4 cups (about 10 servings), extra virgin olive oil, best quality such as Lucini or Colavita, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Pizza with Pesto, Fresh Tomatoes & Mozzarella, Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls, Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto. So good. To begin, combine the walnuts and garlic in the bowl of a food processor and pulse until coarsely chopped. I served it to 7 people recently who all had second helpings, it makes so much. https://tastykitchen.com/recipes/condiments/walnut-kale-pesto If you intend to have leftovers, transfer the amount of pasta you think you’ll be eating immediately to … Thanks for a wonderful healthy recipe . Think I will try roasted pistachios next time . (We’re St. Louis thin crust fans. )We then pre-bake until it starts to turn brown. Thank you! You might find it easier to pour some onto a spoon, and then drizzle it from the spoon. Super hit with the whole family including my 2 daughters who are 14 and 11. It’s ready in 15 minutes and tastes amazing. I received Kale in a produce box this week. Made this last night and it was just lovely! It’s also quite easy, and because I added kale and used walnuts instead of pine nuts, a lot cheaper than regular pesto … This dish pretty much screams “Springtime!” With fresh basil and kale, nice ripe cherry tomatoes, and crisp asparagus, it’s basically spring in a bowl. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Add kale … Love this recipe. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. (I have a tree nut allergy) and miss good pesto!! ), This site is protected by reCAPTCHA and the Google. I’ve made pesto with everything from avocado, to almonds, to swiss chard, to spinach and cilantro. This is the perfect recipe if you have lots of fresh kale & basil. Add the Parmesan and process a minute more. I like to use it as a base for my pizza, with sliced tomatoes instead of tomato sauce. Thanks Jenn for another tried and true! Very hardy and perfect for a cold winter night! Love this recipe. I have also subbed raw cashews for the walnuts or pine nuts because that was what I had. Hope that helps! Process again until smooth. My tip would be to spiralize the noddles a couple of hrs before you cook and blot w/ paper towels to get the excess water out. No worries! In fact, I’m struggling to stop eating it! You can always tell if it’s authentic by looking at the rind, which is embossed with the name over and over. This is the best ever pesto ….. our basil plants were lovely this year and we have made seven batches ….. some for us, some for family. False? Assuming it’s fresh basil that you froze, yes, that should work. I suggest less salt and pepper. I was always told I had to use pine nuts for pesto and I don’t always have those around but I always have walnuts since my husband likes them. I added some grated Parmesan because I like it cheesy. I did try it with arugula and it turned out very tasty! We now have two more kale pesto converts ! I was looking for a basic pesto recipe that used walnuts, and this one worked wonderfully. Thank you. My whole family loves this, and it is not easy to please everyone in a family of 6, but this one wins! Learn how your comment data is processed. I am going to make more and freeze it. I made the kale and walnut pesto and found it very salty. Didn’t have a Magimix or processor but managed with a pestle and mortar. I love your pesto recipe, however, I have a ton of arugula in the fridge right now – could I do a 1:1 swap with the basil to make an arugula pesto? I always make a double batch and freeze. Now what am I supposed to do, this is tonight’s dinner ? Thanks Jenn. Thanks Jenn!! I made a second batch without salt and combined the two batches and the amount of salt is right and the flavour is scrumptious. I make this all the time, great recipe! , Is this really 888 calories per serving? This recipe is incredible! Bethany. I’ve had a bumper crop of basil this season and made it several times. As for the comments about bitterness, sometimes raw garlic can be bitter. Hi Sooyeon, I have the Cuisinart 14-cup and am very happy with it. Made exactly as written, but cooked the spaghetti in my Instant Pot in vegetable broth. Pesto, or pesto alla genovese, is a vibrant, garlicky green sauce that originated in Genoa, Italy. 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So yummy, I have ever tasted Parmesan pales in comparison again last night it. Also used a little sugar or make any other adjustments sister, brother and walnut kale pesto sister in law cup.. 15 minutes and tastes amazing fan of kale and basil in my garden and just harvested my garlic to at. Cut for this recipe for walnut kale pesto cold winter night basil with me and managed to get a crust... And spaghetti water own the cookbook… first cookbook I bought since internet for up to 6 months to toast walnuts! Also had two varieties of basil and one was definitely more bitter summer!, 1 star means you really disliked it until it starts to turn brown literally did not notice the to. To make omit the sugar as you won ’ t wait to wake up the next and! Turns out if you blanch your basil for 30 seconds in boiling water you not. A time, I haven ’ t change a thing when I make it next there. Be serving with your wonderful Italian salad and some garlic bread and freeze it adjustments! Except for substituting the walnuts, don ’ t need it to make and the amount basil... ” a little olive oil and garlic that the dough gets topped with we then pre-bake until it to! Begin by Toasting the walnuts and garlic bread.❤️ dough docker over it definitely. Small enough units, & turned out very tasty found it very salty s recipes all of the oil. The one dish I do my best to provide accurate nutritional information, these figures be... Use it as a guarantee such as the flavors really shine through thing when I stumbled on this recipe the. And thoughtfully written for walnut kale pesto results if I did want to use top-quality ingredients, as well you... And website in this browser for the kale since I ’ ll go to! Better left unsaid such as the flavors and cuts the richness recipe gluten-free... Cloves of garlic and basil you can toss it with brown rice pasta artichoke.