Kale Walnut Pesto

by Ian Wickman

Kale Walnut Pesto

Such a delicious flavor combination! Fresh kale, toasted walnuts, and garlic of course, all combined for a fresh yet deeply flavorful sauce! Super simple but SO GOOD!
Keyword kale walnut pesto
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Ian Wickman


Kale Walnut Pesto

  • 2 cups kale, chopped
  • 1/3 cup walnuts
  • 4 each garlic cloves, large (probably 5 – 6 smaller ones)
  • 3/4 cup olive oil
  • 1/2 tsp agave syrup (optional)
  • 1 pinch salt
  • 1 pinch pepper


Kale Walnut Pesto

  • Rinse and shop your kale.
  • Heat a large skillet (with a lid) over medium heat. Keeping it dry (no oil) add the walnut pieces to the pan and shake until lightly toasted (turning brown and starting to give off that lovely toasted aroma). Keep them moving regularly to make sure not to burn them! About 1 – 2 minutes. Set aside.
  • Add a small bit of the oil to the skillet and swirl to coat. Add kale, sprinkle generously with salt and pepper and sauté, stirring regularly, for 2 – 3 minutes.
  • Reduce heat as low as it goes and stir another minute. Add garlic cloves (peeled) to the pan and stir. Cover the kale and garlic with a lid and let cook/steam for another 3 – 4 minutes.
  • Transfer the kale, garlic and toasted walnuts to food processor. Process until roughly chopped and then begin adding the olive oil a bit at a time while processing until everything is combined and your desired consistency is achieved.
  • Taste the pesto and adjust the seasoning and (optionally) add a little bit of agave syrup.
  • Serve over whatever you desire from pasta to meat to potatoes! Can store in the refrigerator for a week or so.

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