This basil kale pesto with walnuts is an easy, flavorful sauce that adds extra greens to everything from pasta to soups.
Yes — you can make a bright, savory pesto using kale. This version keeps the classic basil and parmesan, introduces hearty kale, and swaps pricey pine nuts for economical walnuts for a rich, creamy texture.
It’s incredibly simple: pulse the ingredients in a food processor and you’re done. Ready in about 15 minutes, the pesto stores well in the refrigerator, so make a batch and enjoy it across multiple meals.
Use this basil kale pesto with walnuts whenever you want to boost the greens in a dish without adding bulk. It’s perfect stirred into warm pasta, added to soups, spread on sandwiches, or used as a flavor-packed condiment.
Kale walnut pesto ingredients
This basil and kale pesto uses just seven ingredients, including pantry staples. Few ingredients, big flavor.
- Kale: Any kale works — curly, Tuscan, or Siberian — roughly chopped.
- Fresh basil: A cup of lightly packed basil keeps the flavor bright and herbaceous.
- Grated Parmesan: Use freshly grated Parmigiano-Reggiano for the best depth of flavor.
- Garlic: One to two cloves, grated or minced to taste; raw garlic adds a punchy note.
- Chopped walnuts: Walnuts give a creamy body similar to pine nuts at a lower cost. Other nuts like almonds or cashews also work.
- Kosher salt and extra virgin olive oil: Adjust amounts to taste and to reach your preferred consistency.
How to make basil kale pesto with walnuts
Step 1: Prep the kale and cheese
Roughly chop the kale and grate the Parmesan. Smaller pieces reduce processor time and help achieve a smoother pesto.
Step 2: Toast the walnuts
Toast chopped walnuts in a small skillet over medium heat just until fragrant. Toasting brings out their oil and amplifies the flavor.
Step 3: Wilt the kale (optional)
You can quickly wilt the kale in a large skillet over medium heat if you prefer a milder, smoother pesto. Alternatively, use raw kale for a more robust, textured result. If you wilt the kale, squeeze out excess moisture with a clean towel before processing.
Pro Tip
Lightly cooking kale softens its texture, slightly reduces bitterness, and intensifies the green color. For spreads or cold uses, cooked kale can deliver a smoother, more balanced pesto.
Step 4: Finish the pesto
Combine the kale, toasted walnuts, basil, 1/4 cup grated Parmesan, and a pinch of kosher salt in a food processor. Grate the garlic directly into the bowl, then pulse while drizzling in 1/4 cup extra virgin olive oil until you reach the consistency you like. Taste and adjust salt or oil as needed.
Expert tips
- Raw vs. cooked kale: Raw kale can be slightly bitter; lightly wilting it smooths the flavor and texture.
- Grate your own cheese: Freshly grated Parmesan has more depth than pre-shredded or powdered versions and elevates the final pesto.
- Limit processor time: Over-processing can warm and darken the greens. Start with chopped walnuts to minimize run time and pulse until just combined.
How to use kale pesto
Kale walnut pesto substitutes anywhere you’d use traditional basil pesto and adds a nutritious green boost.
- Soups: Stir a spoonful into minestrone or a vegetable soup for extra flavor.
- Pasta: Toss with pasta, gnocchi, or orzo for a quick weeknight dinner.
- Sandwiches: Use as a spread on sandwiches or burgers to add richness and herbal brightness.
- Vegetables: Dollop on roasted cauliflower, Brussels sprouts, or grilled vegetables.
- Dressings: Whisk a spoonful into vinaigrettes for a herby boost.
Variations
- Different kale types: Curly, Tuscan, or Siberian kale all work; choose based on texture preference.
- Cheese swaps: Try pecorino romano or grana padano if you want a slightly different savory note.
- Nut swaps: Almonds, cashews, or hazelnuts can replace walnuts for varied textures and flavors.
- Herb changes: Add parsley, cilantro, or tarragon alongside basil to shift the flavor profile.
FAQs
Store pesto in an airtight container in the refrigerator with a thin layer of olive oil on top to help preserve its color and freshness. It will keep for about 5 days.
Yes. Freeze pesto for up to 6 months. Freezing in ice cube trays makes it easy to add small portions to soups and sauces later.
Yes. Omit the cheese or replace it with a vegan alternative or nutritional yeast for a dairy-free pesto.
More kale recipes
- Massaged Kale Salad with Lemon Basil Dressing makes a bright starter or side.
- Kale Pizza with Bacon and Caramelized Onions turns comfort food into something with a green twist.
- Tuscan White Bean Soup with Kale is an easy, warming one-pot meal.
This basil kale pesto with walnuts recipe is simple, quick, and versatile!
- Made with just a handful of ingredients.
- Ready in 15 minutes or less.
- Easy swaps: different cheeses, nuts, or herbs change the flavor.
- Gluten-free and vegetarian; easily made vegan.
If you enjoy this recipe, please leave a 5-star rating in the recipe card and sign up for the newsletter to get recipes delivered to your inbox. Thank you!
Recipe
Kale Pesto with Walnuts Recipe
Ingredients
- ½ cup chopped walnuts
- 4–5 cups kale, roughly chopped
- 1 cup fresh basil, lightly packed
- 1–2 cloves garlic, to taste
- ¼ cup freshly grated Parmesan cheese
- ¼ cup extra virgin olive oil
- Pinch kosher salt
Instructions
- Roughly chop the kale and grate the Parmesan.
- Toast the walnuts in a small skillet over medium heat until fragrant.
- Optional: quickly wilt the kale in a large skillet over medium heat, then squeeze out excess moisture with a towel.
- Place kale, toasted walnuts, basil, Parmesan, and a pinch of salt in a food processor. Grate garlic directly into the processor, then pulse while drizzling in olive oil until you reach the desired consistency. Taste and adjust seasoning.
Notes
- Don’t over-process; the blade’s heat can darken the greens.
- If using raw kale, expect a slightly more bitter flavor; a quick wilt reduces that bitterness.
- Freeze pesto in ice cube trays for up to 6 months for easy portioning.
Nutrition
Nutrition information is an estimate.