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Winter Pesto

Yield
Cups
Prep time
20 mins
Special Diets
Lacto-vegetarian
Food Allergies
Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free
Source

Adapted from Melissa Coleman of The Faux Martha's recipe.

Description

We think of pesto as a summertime food, but this easy version uses kale with some parsley to give you fresh pesto, even when there's no basil in sight!

Ingredients

4 ckale (washed, tough stems removed, chopped, packed)
1⁄2 cwalnuts
1⁄2 cparmesan cheese (grated)
2 clvgarlic (smashed)
1 bnparsley (flat-leaf, washed and dried, roughly chopped)
1⁄2 colive oil (plus more as needed)
  salt
  pepper

Instructions

Bring a large pot of water to a boil. Submerge the kale in the boiling water and cook for just one minute. Drain in a colander and rinse in cold water. Squeeze out the excess water.

In a small skillet over medium heat, lightly toast the walnuts until fragrant and lightly golden, about 3 minutes. Remove from pan and set aside.

Place the kale, toasted walnuts, parmesan, garlic, and parsley in the bowl of a food processor. Sprinkle with salt and pepper, and process until the walnuts are finely chopped. While the food processor is running, add the oil in a steady stream and process until smooth, adding more oil, a bit at a time, if needed. Taste, and add more salt and pepper if needed.

Toss with pasta, or use however you would normally use pesto.