Kale And Walnut Pesto Recipes

KALE PESTO WITH WALNUT AND PARMESAN

Kale Pesto with Walnut and Parmesan image

Provided by Food Network Kitchen

Time 10m

Yield 1 cup pesto

Number Of Ingredients 5

Ingredients

1/3 cup walnuts
3 cups chopped kale
Kosher salt
1/2 cup grated parmesan cheese
1/2 cup extra-virgin olive oil

Steps:

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.

KALE AND WALNUT PESTO

Kale and Walnut Pesto image

This Kale and Walnut Pesto is a great seasonal recipe for Spring and Fall. Mix it with pasta for an easy weeknight dinner!

Provided by Cassie Johnston

Categories Sauces & Seasonings

Time 12m

Number Of Ingredients 7

Ingredients

1/3 cup walnuts
1 bunch kale, thick stems removed, leaves torn into pieces (about 3 cups worth)
1 clove garlic, roughly chopped
1/3 cup Parmesan cheese
Juice of 1/2 lemon
1/2 cup olive oil
Salt and pepper, to taste

Steps:

Heat a small saucepan over medium-high heat. Add in the walnuts, and toast until just fragrant, about 1-2 minutes. Remove from heat.
In the basin of a food processor, add in the walnuts, kale, garlic, cheese, and lemon juice. Pulse until everything is well-chopped. You may need to stop and scrape the sides a few times.
With the food processor running on low, stream in the olive oil, until all is mixed in. Season with salt and pepper.

Nutrition Facts : Calories 381 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 35 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1/4 cup, Sodium 272 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat

PORK CHOPS WITH ROASTED KALE AND WALNUT PESTO

Pork Chops with Roasted Kale and Walnut Pesto image

This recipe makes more pesto than you will need, but the leftovers will not go to waste. Try adding a spoonful to scrambled eggs, mix with mayonnaise for a sandwich spread, toss with some hot pasta and pasta cooking water or even stir a bit into your favorite brothy soup.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 small bunch kale (about 12 ounces)
3/4 cup olive oil
Kosher salt and freshly ground black pepper
1/2 cup walnut halves
4 center-cut bone-in pork chops, about 3/4 inch thick (2 pounds total)
1/4 teaspoon dried rosemary, crushed with your fingers
1 small clove garlic, quartered
Pinch crushed red pepper flakes
2 tablespoons fresh lemon juice
Baked potato or soft polenta, for serving

Steps:

Preheat the broiler. Strip the kale leaves from the tough stems and discard the stems. Toss the leaves on a rimmed baking sheet with 2 tablespoons of the olive oil and 1/4 teaspoon salt, and spread them out in an even layer. Broil the greens, stirring once or twice until they turn a brighter green with bits of charred leaves, about 4 minutes. Stir in the walnuts and broil until the walnuts are fragrant but not burned, about 2 minutes. Set aside to cool. Sprinkle both sides of the chops with 1/2 teaspoon salt, 1/4 teaspoon pepper and the rosemary. Heat 2 tablespoons of the olive oil in a large skillet over medium heat and cook, turning once, until an instant-read thermometer inserted into the thickest part registers 145 degrees F, about 12 minutes. Transfer to a cutting board to rest for 5 minutes. While the chops are cooking, pulse the garlic and the cooled kale and walnuts in a food processor until chopped. Add the pepper flakes, lemon juice, 1/4 teaspoon salt and the remaining 1/2 cup olive oil and continue to process to make a slightly chunky pesto. Adjust the consistency as desired with up to 1/4 cup water. Season to taste with salt and pepper. Top each pork chop with about 2 tablespoons of the pesto and serve with a baked potato or soft polenta.

KALE AND WALNUT PESTO

Kale and Walnut Pesto image

Make and share this Kale and Walnut Pesto recipe from Food.com.

Provided by Haversac

Categories Greens

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup chopped walnuts
2 garlic cloves
1/2 lb kale, without stems
salt
1/2 cup olive oil
1/2 cup parmesan cheese, grated

Steps:

Toast walnuts over high heat until fragrant. Set aside.
Bring 2 cups water to boil. Add kale and 1T salt. Cook about 15 minutes, or until tender.
Drain kale. Add to food processor with garlic and walnuts.
While processing, slowly add olive oil until smoothly pureed.
Add Parmesan.
Serve with pasta, rice, bean, on toast or over potatoes.

Nutrition Facts : Calories 247.4, Fat 23.8, SaturatedFat 4.3, Cholesterol 7.3, Sodium 144.3, Carbohydrate 5.1, Fiber 1.1, Sugar 0.2, Protein 5.3

KALE AND WALNUT PESTO

Kale and Walnut Pesto image

Add this Kale and Walnut pesto to your favorite pasta or veggies for an alternative to the classic basil pesto. Toast the walnuts to add crunch and flavor.

Provided by My Food and Family

Categories Recipes

Time 10m

Yield 4 servings, 1/4 cup each

Number Of Ingredients 5

Ingredients

3 cups loosely packed coarsely chopped stemmed kale leaves
1/3 cup KRAFT Grated Parmesan Cheese
1/3 cup coarsely chopped walnuts, toasted
1/3 cup KRAFT Tuscan House Italian Dressing
1 clove garlic

Steps:

Process ingredients in food processor or blender until smooth.

Nutrition Facts : Calories 210, Fat 18 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

KALE PESTO

Kale pesto image

This leafy green cabbage-like vegetable is a genuine superfood - it's great whizzed up in place of basil in an Italian sauce

Provided by Sarah Cook

Categories Dinner, Main course

Time 10m

Yield Makes enough for 10-12 servings

Number Of Ingredients 8

Ingredients

85g pine nut , toasted
85g parmesan (or vegetarian alternative), coarsely grated, plus extra to serve (optional)
3 garlic cloves
75ml extra-virgin olive oil , plus extra to serve
75ml olive oil
85g kale
juice 1 lemon
spaghetti or linguine, to serve

Steps:

Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

Nutrition Facts : Calories 195 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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