Kale Walnut Pesto

I love pesto, but can't get past the price of pine nuts. Also unless it's summer I never have enough fresh basil to make a batch of traditional pesto. Turns out you can make a pesto with any type of dark leafy green and some toasted nuts. While the taste will stray slightly depending on what you use, the main flavor is still there. This variation has the same familiar taste of a basil pesto without the sweetness. Amazing on pasta, sandwiches, seafood etc.
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Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

2 cups kale, rinsed and trimmed

1 cup arugula

2 cloves garlic (roasted)

3 tsp lemon juice

1/2 cup walnuts, toasted

1/5 cup mint

1/2 cup extra virgin olive oil

1/3 cup parmesan cheese





To roast garlic: place garlic on tinfoil, coat generously in olive oil, sprinkle with salt and pepper. Wrap tightly and place in oven safe dish. Heat at 400 for 30 minutes


To toast walnuts: spread out on baking sheet, place in preheated (300) oven for 10 minutes or so. Keep an eye on them so they don't burn, remove when fragrant.


Pesto: combine all ingredients except oil in a food processor. Pulse until finely chopped


Drizzle olive oil in slowly until sauce reaches desired consistency.


Refrigerate or freeze. I set some aside for the next day and freeze the rest in a ziplock. After a day or so I. The freezer I pull it out, and cut it into more reasonable sized chunks and put back in the freezer.


Now clean up, you've made a mess!

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