Best 3 Kale Pesto With Toasted Walnuts Recipes
**Kale Pesto with Toasted Walnuts: A Nutritious and Flavorful Treat**
Looking for a healthy and flavorful pesto recipe? Look no further than this kale pesto with toasted walnuts. This vibrant green sauce is packed with營養, including vitamins A, C, and K, as well as antioxidants and anti-inflammatory compounds. The toasted walnuts add a nutty flavor and a satisfying crunch. This versatile pesto can be used as a spread for sandwiches and wraps, as a dip for vegetables or crackers, or as a sauce for pasta or grilled chicken. It's also a great way to sneak more greens into your diet.
In addition to the kale pesto recipe, this article also includes recipes for:
* **Kale and Walnut Pesto Pasta:** A simple and delicious pasta dish that is perfect for a quick weeknight meal.
* **Kale Pesto Chicken Skewers:** Grilled chicken skewers are marinated in a flavorful kale pesto and then grilled to perfection.
* **Kale Pesto Pizza:** A unique and flavorful pizza that is sure to be a hit at your next party.
Whether you're looking for a healthy and flavorful pesto recipe or a new way to enjoy kale, you'll find something to love in this article.
KALE PESTO WITH WALNUT AND PARMESAN
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 cup pesto
Number Of Ingredients 5
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
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
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
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
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.
Tips:
- Use a food processor to quickly and easily make the pesto.
- If you don't have a food processor, you can chop the kale and walnuts by hand.
- Be sure to toast the walnuts before adding them to the pesto. This will bring out their flavor.
- Use a variety of cheeses in the pesto. This will add complexity and depth of flavor.
- Use fresh herbs in the pesto. This will give it a brighter, more vibrant flavor.
- Taste the pesto and adjust the seasonings as needed.
- Use the pesto as a sauce for pasta, chicken, fish, or vegetables.
- You can also use the pesto as a spread for sandwiches or wraps.
- Store the pesto in an airtight container in the refrigerator for up to 5 days.
- You can also freeze the pesto for up to 3 months.
Conclusion:
Kale pesto with toasted walnuts is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you use it as a sauce for pasta, chicken, fish, or vegetables, or as a spread for sandwiches or wraps, kale pesto is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
