Winter Pesto

Serving size:
 2 Cups


    • 4 c
    • kale (washed, tough stems removed, chopped, packed)
    • 1⁄2 c
    • walnuts
    • 1⁄2 c
    • parmesan cheese (grated)
    • 2 clv
    • garlic (smashed)
    • 1 bn
    • parsley (flat-leaf, washed and dried, roughly chopped)
    • 1⁄2 c
    • olive oil (plus more as needed)
    • salt
    • pepper
20 minutes
Ready in
20 minutes


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!

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


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.


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