Walnut & Kale Pesto
Walnut & Kale Pesto is a wonderful condiment to keep on hand during the winter and spring! Prep a batch and use it on sandwiches, eggs, pasta, and salads.
  • Small bunch of kale (4-6 leaves, remove the thick part of the stems*)
  • ¼ cup walnuts, toasted
  • ½ to 1 garlic clove
  • ¼ cup extra-virgin olive oil (or more for a smoother pesto)
  • Juice & zest of one lemon
  • Sea salt and fresh black pepper
  • Grated Parmesan or pecorino cheese (optional)
  1. Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
  2. Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process.
  3. Dry the kale a bit, squeeze out some of the excess water, and set on a towel for a few minutes more.
  4. Add the kale to a food processor with the walnuts, garlic, olive oil, lemon juice & zest, salt and pepper, and cheese, if using. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, and olive oil, as necessary.
*You can use all of the kale stems in your pesto, you will just have to boil them longer (separately) than the leaves. About 20 minutes, or until tender.
Recipe by Love and Lemons at https://www.loveandlemons.com/walnut-kale-pesto/