This kale walnut pesto can be used in any pasta, pizza or spread onto any bread or cracker. The pesto of full of texture with a bright, earthy and nutty flavor. This pesto is also toddler and kid friendly!
I am a pesto freak, and I have passed this love for pesto onto my daughter. Pesto is also a great way to add veggies into our diets. So needless to say, we eat a lot of pesto in our house! I love to make it, freeze it and pull it out to toss with some pasta for an easy weeknight meal.
I love how herby this pesto is, and I love the combination of the kale and walnuts together in a pesto! It’s so easy to make too! All you do is blend up the ingredients in a food processor until fine and then you can use right away or freeze!
This pesto is AMAZING tossed in pasta. But I also love to spread this onto some pizza, some homemade bread or even use as a dip with some crackers. It’s easy to store and freezer-friendly. I hope you love this recipe as much as my family and I do!
Ingredients
You will need Fresh Kale, Fresh Parsley – basil works as well, Walnuts – you can substitute almonds, pine nuts or sunflower seeds, Parmesan Cheese, Fresh Garlic, Fresh Lemon Juice, Olive Oil, Salt and Black Pepper.
For Littles
My toddler LOVES this pesto more than anything! And I love giving it to her because of all the nutrients it provides. When I serve it to her, I will mix together pasta, a little bit of butter and then throw in the pesto. You want the pesto to just lightly coat the pasta (you don’t want too much pesto because the flavor will be too strong). You can serve this to your little 9 months +.
How To
In a food processor, combine all the ingredients and pulse until completely combined.
Toss with pasta or spread on pizza. Enjoy!:)
Kale Walnut Pesto
Ingredients
- 2 cups packed fresh kale
- 1/2 cup fresh parsley
- 1/4 cup walnuts
- 1/4 cup Parmesan cheese
- 1 small garlic clove
- Juice of half of a small lemon (about 1 1/2 tablespoons)
- 1/3 cup olive oil
- salt and pepper to taste
Instructions
- In a food processor, combine all the ingredients until there are no more big chunks of anything and it becomes a sauce. Season with salt and pepper to taste and pulse again. *You can easily double this recipe for a bigger crowd or for more to freeze.
- Toss with pasta or spread onto pizza. If tossing with pasta, I like to add in some butter when tossing in the pesto; it just adds more flavor and a nice glossy finish. You only want the pesto to coat the pasta, otherwise the flavor will be too strong.
- You can store in an airtight container for up to 3 days in the fridge (although it may turn brown) or for up to 3 months in the freezer. Enjoy!:)
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