Wednesday, June 5, 2013

Magically Delicious...Kale and Walnut Pesto

The other night I threw together this really quick, really delicious pasta with kale and walnut pesto. This recipe came from Real Simple, and I was real surprised - their recipes can be hit or miss. And this one was spot on.

Have you ever made your own pesto? If not, you should try it. You can make pesto out of anything...generally you just need some kind of nut, and something green. Basil pesto, cilantro pesto, in this example, kale pesto. I've never used walnuts as my nut of pesto choice, but it works!

The pasta with kale and walnut pesto is a really awesome weeknight meal - perfect for me because my life is always over-scheduled. With a TRT of 30 minutes flat, this one will become a regular.


  • 1/3 cup plus 2 tablespoons walnuts
  • 1 bunch kale, thick stems discarded and leaves torn (about 12 cups)
  • 1 cup grated pecorino (2 ounces), plus more for serving
  • 1 small clove garlic
  • kosher salt and black pepper
  • 1/2 cup olive oil
  • 3/4 pound fusilli, penne, or some other short pasta

TOAST YOUR WALNUTS at 350 for about 6 minutes. Toss them once ensure even toasting. Chop 2 T. of walnuts, set the rest aside. 

Meanwhile, boil a large pot of salted water. Add the kale and cook just until it turns bright green, about 30 seconds. Transfer the kale to a colander, do your best to reserve the cooking water. Once the kale cools a bit, squeeze the excess water from it. 

In a food processor, combine kale, pecorino, garlic, remaining 1/3 c. unchopped walnuts, 1/2 t salt, and 1/4 t pepper. Process until finely chopped, then, while the machine is running, add the olive oil through the feed tube. 

Bring the reserved cooking water back to a boil and cook the pasta according to the package directions. Drain the pasta, reserving a little bit of the water. Return the pasta to the pot, then add the pesto and a little water if necessary. Toss to coat. Serve the pasta sprinkled w/ extra pecorino and chopped walnuts. 

This is one you should try...I was pleasantly surprised. So was boyfriend. My kitchen assistant was also a fan. 

 Plus, you can make a large pot of this and eat it for lunch throughout the week. Because who really has time to make their lunch every day? Not this girl. 

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