Name: Kale and Walnut Pesto
Prep time: 5 min
Total time: 10 min
Cuisine: Italian
Ingredients: 1 cup walnut halves; 2 cloves garlic; 2 cups packed baby arugula; 2 cups packed baby kale; 2 cups fresh basil leaves; ½ cup grated parmesan; 2 tablespoons fresh lemon juice (about 1 lemon); ½ teaspoon salt; ½ teaspoon freshly ground black pepper; ¼ – ½ cup extra virgin olive oil

Kale and Walnut Pesto

White bowl of pesto with a spoon and bread slices in the background

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Bright, lemony fresh Homemade Pesto that can be whipped up in just a few minutes!

Author: Marci
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 6 servings 1x
Category: Spread
Method: Food Processor
Cuisine: Italian

Ingredients

Scale

1 cup walnut halves
2 cloves garlic
2 cups packed baby arugula
2 cups packed baby kale
2 cups fresh basil leaves
½ cup grated parmesan
2 tablespoons fresh lemon juice (about 1 lemon)
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ – ½ cup extra virgin olive oil

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Instructions

To the bowl of a food processor add walnuts, garlic, arugula, kale, basil, parmesan, lemon juice, salt, and pepper. Start blending and with the motor running, slowly add oil until it’s the consistency you like.
Scrape the bowl down. Taste and add extra salt or lemon juice if needed. Pulse a few more times to combine.
Pesto can be stored in an airtight container in the refrigerator for up to 1 week. Freezes well.

Notes

The combination of arugula and kale give this pesto a unique, delicious flavor. Feel free to switch up the greens with what you have on hand, just don’t omit the basil if you want the classic pesto flavor.
Walnuts can be substituted with pecans, pine nuts, or almonds.
Pesto stores great in the freezer. Store flat in a freezer safe bag or in an ice cube tray for smaller servings.

Find it online: https://instafreshmeals.com/kale-and-walnut-pesto/