Kale Pesto with Walnut and Parmesan
- Level: Easy
- Total: 10 min
- Cook: 10 min
- Yield: 1 cup pesto
Ingredients
1/3 cup walnuts
3 cups chopped kale
Kosher salt
1/2 cup grated parmesan cheese
1/2 cup extra-virgin olive oil
Directions
- Toast the walnuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
- Add the kale and 1/4 teaspoon salt and pulse until finely chopped.
- Add the parmesan and pulse to combine.
- Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
