Kale is often considered a fall and winter vegetable, yet early- to mid-summer kale is a bit more tender and mild and makes for a really good, nutrition-packed pesto. Lemon brightens the flavor while the walnuts add their own taste and a nice texture. A food processor brings this pesto together quickly for pasta, pizza, salads and more. It also freezes well for later use.
Lemon Walnut Kale Pesto
- 4 cups packed fresh kale, ribs removed
- 1 cup walnuts
- Juice of a lemon
- 2-3 cloves fresh garlic or 2-3 garlic scapes
- 1⁄4 teaspoon sea salt
- 1⁄3–1⁄2 cup extra virgin olive oil
- 1⁄2 cup grated Parmesan or Asiago cheese (omit if vegan)
- Fresh ground black pepper to taste
- In food processor, pulse-chop the walnuts until coarse fine (not ground fine.) Remove walnuts from processor bowl and set aside in small- to medium-size mixing bowl.
- Add kale, lemon, garlic and salt to processor bowl and run until finely chopped and blended.
- With processor running, slowly pour enough olive oil in to blend well and reach desired consistency.
- Scrape down sides and bottom of bowl and process an additional 20 to 30 seconds.
- Use spatula to remove kale mix from processor bowl, adding to walnuts in their bowl. Fold in cheese and some ground pepper. Adjust to taste if you prefer more lemon.