This kale walnut pesto is an absolutely perfect way to use up a surplus supply of kale this summer. Everything is thrown into the food processor and blitzed until combined, making it super easy. Use as a spread in sandwiches and wraps, stir through pasta, or add a dollop to your next batch of soup for some extra greens and flavor.
Kale Walnut Pesto
Recently my kale plants have gone into overdrive, resembling small Jurassic trees.
I have SO MUCH to use up...and although I love a good Pomegranate, Kale, and Coconut Smoothie, there's only so many a girl can have in one week!
Enter kale walnut pesto to help preserve the green goodness.
You are going to need:
- kale: we are goind to just use the leaves, remove them from the stems and throw the stems into recycling;
- raw sunflower seeds;
- garlic: I prefer to use fresh, but you cal always use the pre-peeled or the pre-minced stuff;
- fresh lemon juice: you can always sub in the jarred stuff if you prefer;
- grated parmesan cheese: it is best to grate your own, as the pre-grated stuff has extra preservatives that can make it taste a little grainy;
- olive oil.
We are simply going to add all of the ingredients to a food processor and blitz until it reaches the desired consistency.
I prefer my homemade pesto to be slightly chunky, but if you prefer a smother pesto, then simply blitz for longer.
What do you do with homemade pesto?
There are so many ways to use up pesto.
Here is a list of things I have done so far, and a couple of dishes I plan on trying out:
- Put it on pizza along with pizza sauce and sliced tomatoes;
- Plop a big dollop on some salmon and veg, wrap it in foil and cook it up (for specifics, use this recipe but instead of the salsa verde, use an equal amount of kale and walnut pesto);
- Cook up a big pot of fresh pappardelle pasta, once ready add some kale pesto with some leftover pasta water to loosen and some steamed chopped asparagus;
- Add a dollop to some hummus, give it a stir and pop on some fresh bread or crackers;
- try this Warm Pesto Chicken and Cheese Dip Recipe;
- or these leftover pesto croutons.
Storing and Freezing
Store leftover pesto in a glass jar with a lid in the fridge for about 3-4 days
It also freezes really well.
Freeze in small portions so you only have to take out what yu need, rather than thawing a whole batch.
TIP: why not freeze in an ice cube tray and then transfer the individual kale cubes in a Ziploc bag. These are great for adding to a big pot of soup (like this tomato soup) to add some extra flavor.
What would you do with kale and walnut pesto?
I would love to hear of any yummy creations you come up with, so be sure to leave a comment here or tag me on instagram.
Quick Kale and Walnut Pesto with Sunflower Seeds
- 2 cups torn kale stems removed
- ¼ cup chopped walnuts
- ¼ cup raw sunflower seeds
- 1 clove garlic
- 2 tablespoon fresh lemon juice
- ½ cup parmesan cheese
- salt and pepper to taste
- 3 tablespoon olive oil
- Pop everything except the olive oil into the food processor and pulse until blended, you will probably need to stop and scrap the sides down a couple of times
- Once the mixture starts coming together, slowly drizzle the olive oil in through the top until the pesto becomes almost creamy and reaches the desired consistency (see notes)