Kale Pesto With Toasted Walnuts Recipes

KALE PESTO WITH WALNUT AND PARMESAN

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.

PORK CHOPS WITH ROASTED KALE AND WALNUT PESTO

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

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.

EASY KALE PESTO PASTA WITH CHERRY TOMATOES

Steps:

• In a medium saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
• Pulse the garlic in a food processor until finely chopped, then add the kale, walnuts, and Parmesan cheese. Pulse until chopped, turning it off periodically and removing the top to press the kale down toward the blade if necessary.
• With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce.
• Add salt and pepper to taste.
• Boil the pasta in salted water until al dente, per package directions. Reserve 1/4 cup of the cooking liquid. Drain the pasta, then let cool for a few minutes.
• Add the pasta to a large serving bowl along with 1/2 cup of the pesto, cherry tomatoes, and 1/2 cup Parmesan cheese. Toss until combined, adding a bit of the pasta cooking liquid if necessary which will help distribute the pesto throughout the pasta.
• Add salt and pepper to taste.
• Sprinkle additional Parmesan cheese atop the pasta and serve at room temperature.

KALE AND WALNUT PESTO

Steps:

• Process ingredients in food processor or blender until smooth.