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Herby kale pesto with walnuts in a white bowl

Herby Kale Pesto Pasta with Buttery Walnuts

Fresh kale and basil pesto tossed with pasta and finished with buttery toasted walnuts for an easy vegetarian dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Kale Pesto
  • 4 cups chopped kale stems removed
  • 1 cup fresh basil leaves
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup walnuts
  • 2 cloves garlic
  • 0.5 lemon juiced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup extra virgin olive oil
Pasta
  • 12 oz pasta
  • 2 tbsp butter
  • 0.5 cup chopped walnuts
  • Parmesan, lemon zest and basil for garnish

Equipment

  • Large pot
  • Food processor
  • Large skillet
  • Colander
  • Mixing spoon

Method
 

  1. Cook pasta until al dente, reserving 1 cup pasta water before draining.
  2. Blend kale, basil, Parmesan, walnuts, garlic, lemon juice, salt, pepper and olive oil into a smooth pesto.
  3. Toast chopped walnuts in butter until fragrant and lightly golden.
  4. Toss hot pasta with pesto, adding reserved pasta water until silky.
  5. Fold in half the walnuts and garnish with remaining walnuts, Parmesan, lemon zest and basil.

Nutrition

Calories: 510kcalCarbohydrates: 48gProtein: 15gFat: 30gSaturated Fat: 7gCholesterol: 18mgSodium: 340mgFiber: 5gSugar: 3gVitamin A: 70IUVitamin C: 65mgCalcium: 20mgIron: 18mg

Notes

Use reserved pasta water to loosen the sauce. Extra pesto freezes well for up to 3 months.

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