Kale Walnut Pesto

This recipe comes from Farmer John’s Cookbook. For other ways to make pesto, see the Pesto Template.

Kale Walnut Pesto


  • ¼ c walnuts chopped
  • 1 T plus ½ t salt divided
  • ½ lb kale coarsely chopped
  • 2 cloves garlic minced (about 1 t)
  • ½ c extra virgin olive oil
  • ½ c Parmesan cheese
  • Freshly ground black pepper


  1. Toast walnuts over high heat until they start to brown in spots and becomes fragrant. Immediately, transfer to a dish to cool.
  2. Bring some water to a boil. Add 1t of salt and then add the kale. Cook kale until tender (Farmer John suggests 10 minutes).
  3. Put the garlic, walnuts and kale in a blender or food processor; pulse until well combine. With the food processor running slowly add the oil.
  4. When the ingredients are thoroughly combined, transfer to a bowl. Stir in the Parmesan, remaining ½ t salt and pepper. Serve hot.