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This vegan Kale Walnut Pesto is a tasty change from traditional pesto. It’s quick, easy, flavorful, and perfect all year, even the cooler months when fresh basil is hard to find. Ready in just 5 minutes!
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Pesto is a great way to sneak nutritious leafy greens into your family’s diet. It will liven up almost any dish!
Use this Kale Walnut Pesto as a sauce for pasta, stir some into soup, dollop it onto a baked potato, spread it on a sandwich, or use it as a dip for raw veggies or crackers.
Ingredients you need
Ingredient notes and substitutions
Kale ~ Kale is a leafy green in the cruciferous family. It’s nutrient rich and is available year round.
Be sure to remove the tough woody ribs and stems. Wash and dry the leaves well before using.
Parsley ~ Parsley has a bright, herby taste. It’s inexpensive and readily available all year round.
If you prefer, you can substitute fresh basil.
Walnuts ~ Walnuts work great in pesto. They are mild in flavor, but add a touch of nuttiness.
Almonds can be used as a substitute.
For a nut-free option, use pumpkin seeds or sunflower seeds.
Nutritional yeast ~ Traditional pesto contains parmesan cheese. Nutritional yeast is a great dairy-free replacement for parmesan in this kale walnut pesto. It has a savory, nutty flavor that pairs well with the other flavors.
Oil ~ Extra virgin olive oil is preferred in pesto recipes. The flavor of the oil will come through, so use a good one.
Extras ~ Salt, garlic, and a squeeze of fresh lemon juice round out the flavors.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Pulse the kale until finely chopped (1).
Add the remaining ingredients, except the oil (2).
Process until finely chopped and well combined (3).
With the food processor running, slowly drizzle in the oil until the desired consistency is reached (4). It should be somewhat saucy, but not perfectly smooth. Pesto should have some texture to it.
Storage and freezing
Fridge: Store leftover kale walnut pesto in an air-tight container in the fridge for 4 to 5 days.
Freezer: You can also freeze pesto. Pour pesto into ice cube trays and freeze until solid. Once frozen, transfer the pesto cubes to a freezer-safe plastic bag or container. They will keep well for up to 6 months. This method makes it super easy to take out just what you need, quickly adding extra flavor to any dish!
Pro tips for success
~ Remove the tough, woody ribs and stems from the kale. Use only the leaves.
~ Wash the kale well and dry it thoroughly before adding to the recipe.
~ For a nut-free option, substitute pumpkin seeds or sunflower seeds for the walnuts.
~ For an oil-free option, use water instead of oil. The pesto won’t be as rich tasting, but you can punch up the flavors with extra salt, nutritional yeast, and/or lemon juice.
FAQs
Pesto is a sauce traditionally containing pine nuts, basil, garlic, parmesan cheese, salt, and olive oil.
Traditional pesto is made with basil, however, this walnut pesto uses kale and parsley instead.
Pesto can be bitter if it’s over-processed. Process this kale walnut pesto just until it comes together into a somewhat saucy consistency. Add additional salt, lemon juice, or nutritional yeast, if needed.
Yes! This kale walnut pesto freezes well! Pour the pesto into ice cube trays. Once frozen, transfer the cubes to a freezer-safe plastic bag. They will keep up to 6 months.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Kale Walnut Pesto
Recommended Equipment
Ingredients
- 4 cups loosely packed chopped kale ribs and stems removed
- 1 cup loosely packed parsley
- ⅓ cup raw walnuts
- 3-4 tablespoons nutritional yeast
- 1- 2 tablespoon(s) fresh lemon juice
- 1 clove garlic
- ¾ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ⅓ cup extra virgin olive oil
- water to thin, if needed
Instructions
- Place chopped kale in the food processor and pulse several times to break it up.
- Add the parsley, walnuts, nutritional yeast, garlic, lemon juice, salt, and pepper. Pulse until all the ingredients are processed and mixed well, stopping to scrape down the sides as needed.
- With the food processor running, slowly drizzle in the olive oil through the chute until the desired consistency is reached.
- Add a few tablespoons of water if you need to thin it out further.
- Taste and adjust seasoning, more salt or an extra squeeze of lemon, as necessary.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Mel @ avirtualvegan.com
I love to try different pestos and this looks great. Fabulous to keep in the fridge for quick dinners when you aren’t organized…most nights for me!
Jenn S.
Yes! I’m all about keeping staples in the fridge for easy grab-n-go! I’m feeling very unorganized tonight actually. No idea what I’m going to make! Aaaahhhh. Thanks, Mel!
foodhuntersguide
I love the kale in this pesto
Jenn S.
Thanks, Theresa! It definitely gives it a huge nutritional punch!
Kate
How much is a serving? How many does the recipe serve ? Trying to figure out for my weight watchers points !
Jenn S.
Hi, Kate. Sorry, the recipe should say Yields 1 Cup. I’ll change that now. I would say a serving of pesto is about 3-4 tbsp.
Hauke Fox
This looks and sounds soooo much better than the store bought stuff! I desperately need to get a food processor! My blender is just too cumbersome to clean afterwards ;-/
Jenn S.
Yes, you totally need one! So much easier to get everything OUT of a food processor too. I feel like a lot is left behind in a blender if it’s not liquid. Thanks, Hauke!
Vanessa @ VeganFamilyRecipes.com
What a great recipe, Jenn! Packing so many healthy ingredients into one simple recipe is really an art. Looks wonderful!
Jenn S.
Thank you, Vanessa! You are so sweet!
veggiesdontbite
I looooove pesto! I just made some of my pesto to put in grilled cheese for my creamy tomato soup today! SO yum. And I always use walnuts in mine too. My mom uses them in hers so I always have. This looks amazing!
Jenn S.
Pesto in grilled cheese….YES! Great idea!! That sounds amazing! Your mom was way ahead of her time!! 🙂 Thanks, Sophia!
Linda @ Veganosity
I’ve never heard of pine mouth. That’s so weird, and so sad for you. I say that only because I love pine nuts.
This pesto sounds incredible, Jenn. I love that you used walnuts and no olive oil. A total winner of a recipe. Thanks for sharing.
Jenn S.
Thanks, Linda! I always loved pine nuts too and had no problem eating them growing up. This pine mouth business started about 12 years ago. 🙁
The Recipe Wench
I, too, am not a fan of pine nuts in pesto. I love the idea of adding pepitas and will have to give that a try the next time. This is a great variation of traditional pesto — looking forward to trying it!
Jenn S.
Thanks, Bridget! I really feel the pepitas are the BEST in pesto…even in traditional basil pesto, switching out the pine nuts for peptias is AWESOME! I hope you love it too!
Mark, CompassandFork
Any pesto is a good pesto and yours looks really good. I love having it on hand, gives you such flexibility.
Jenn S.
I agree, Mark! Can’t go wrong with any kind of pesto! Nice to be able to change it up with whatever is in the fridge! Thanks for stopping by!
Sylvie
Such a nice variation on a classic!
Jenn S.
Thanks, Sylvie!
nutrizonia
love this healthy twist on typical pesto! Yummy!
Jenn S.
Thank you! Hope you love it!
cookingontheweekends
Sounds delicious and your photos are beautiful!
Jenn S.
Thank you so much, Valentina!
Jen
I love the sound of this! I’m a huge fan of basil pesto and I’ve never even thought to make it with a different herb. I love parsley and I think I’m gonna love this pesto too!
Jenn S.
I think you’d like it too, Jen! It has all the garlic and lemon of traditional pesto with a slight twist!
Becky
What a fun combo! I love non-traditional pestos.
Jenn S.
Thanks, Becky! A great way to use up leftover greens too!
Strength and Sunshine
Well look at that! I have an abundance of parsley and kale right now 😉 I’ve been eating parsley as my “lettuce” basically the last few months! Haha! I can’t get enough!
Jenn S.
That’s awesome, Rebecca! I LOVE parsley! It’s so citrusy!
Natalie
I’m loving this non-traditional take on pesto! Perfect for winter and perfect for those who aren’t so crazy about basil like me. And I’m excited about that pasta that isn’t actually pasta dish coming too 🙂
Jenn S.
You don’t like basil, Natalie? It’s definitely a strong flavor. This kale pesto might be right up your alley then…and still tons of flavor.
Natalie
Don’t dislike it, but I don’t love it either so regular pesto can be a bit much for me. That’s why this sounds perfect 🙂
Jenn S.
Totally understand! Thanks!